Recipe - Jasmine Rice With Lemon And Peas

1 One half tablespoon Butter
One fourth cup Shallots, finely minced
1 cup Jasmine rice
2 cup Chicken or vegetable broth
1 Lemon, zest only
One fourth teaspoon Salt
1/3 cup Frozen peas, defrosted
1 tablespoon Fresh lemon juice

1. In a mediumsized pan, heat the butter over medium heat. Add the shallot
and cook 1 minute. Add the rice and stir 1 minute.

2. Pour the broth into the pan and add the zest and salt. Bring to a boil
and continue to boil until the level of broth just covers the rice. Turn
heat to low, cover the pan and cook 15 minutes.

3. Remove from the heat and stir in the peas. Let sit, covered, 5 minutes.
Stir in the lemon juice and serve.

Developed by CeCe Sullivan of the Seattle Times food staff. MC formatted
3/18/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997