rice pilaf with peas,dill and mint

Standard

1 Tbsp onion
2 Tbsp butter
1 3/4 cup long grain rice
1 onion chopped
3 cups chicken broth
1 3/4 cup frozen peas
1 bunch dill,chopped
1 bunch mint chopped

heat the oil and butter. stir in the onion and cook until softened.  add the rice and stir to coat.
add the chicken stock and bring to a boil. reduce heat to a simmer and cook 10 minutes,until most of the stock is absorbed.
stir in the peas and the herbs. cover and simmer 10 more minutes.
fluff with a fork

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