Risotto *** (Dmdg94a)

1/2 c Chopped scallions

1 c Uncooked brown rice

2 tb Olive oil

2 c Chicken broth

1 c Green peas

1 ts Dried rosemary

1 ts Dried oregano

saute scallions and rice in hot oil in large skillet for about 3 minutes. Stir in broth and bring to a boil. Remove from heat. Pour mixture into a 1 1/2 qt casserole. Stir in peas and herbs. Cover, bake at 400 for 20-25

minutes. Liquid should be absorbed. FROM: SONDRA PETERSON (DMDG94A)