Risi E Bisi (Venetian Rice and Peas)

• 1 12 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
• 13 cup water
• 1 teaspoon italian seasoning
• 1 teaspoon dried basil
• 12 cup frozen peas, thawed
• 13 cup parmesan cheese, grated

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.
3. Add the Italian seasoning and basil.
4. Add both mixtures to slow cooker.
5. Cover and cook on low 2-3 hours, until liquid is absorbed.
6. Stir in peas.
7. Cover and cook 30 minutes more.
8. Stir in cheese.

long grain rice, onion, garlic, bacon, olive oil, chicken broth, vegetable broth, water, italian seasoning, basil, frozen peas, parmesan cheese

Taken from www.food.com/recipe/risi-e-bisi-venetian-rice-and-peas-481686 (may not work)