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Ingredients: 2 Teaspoon(s) Vegetable oil 2 Cup(s) Chopped Vidalia onion 2 large Garlic cloves, minced 1 1/2 Cup(s) Arborio 2 Can(s) 14.5 oz x vegetable broth 1/2 Cup(s) Crumbled feta cheese divided 1/3 Cup(s) Chopped fresh parsley 1/4 Cup(s) Grated parmesan cheese Directions: Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. Remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. Information per serving (1 cup): calories 321; protein 8.5 gm; fat 6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium 670 mg; calc 135mg.
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