Risi E Bisi (Venetian Rice and Peas)

Risi e Bisi (rice and peas) is a classic Italian dish. In the past, it was prepared only on the feast days decreed by Venice's ruler, the Doge.

• Ready In: 4 hrs
• Serves: 8

Ingredients

• 1 1⁄2 cups  uncooked long grain rice
• 1  cup onion, chopped
• 3  garlic cloves, minced
• 1  slice bacon, chopped into small pieces
• 1  teaspoon olive oil
• 1 (15 ounce) can reduced-sodium chicken broth
• 1 (15 ounce) can  reduced-sodium vegetable broth
• 1⁄3 cup water
• 1  teaspoon  italian seasoning
• 1  teaspoon dried basil
• 1⁄2 cup  frozen peas, thawed
• 1⁄3 cup parmesan cheese, grated

Directions

1. Saute rice, onions, garlic and bacon in a skillet with the olive oil until bacon is done, about 5 minutes, stirring occasionally.
2. In saucepan, mix the broths with the water and bring to a boil. Add the Italian seasoning and basil.
3. Add both mixtures to slow cooker. Cover and cook on low 2-3 hours, until liquid is absorbed.
4. Stir in peas. Cover and cook 30 minutes more. Stir in cheese.