4 tablespoons butter
2 shallots, minced
1 cup brown rice
2 teaspoons parsley
1/4 teaspoon black pepper
1 cup chicken broth
1 can (15 oz.) Libby's Sweet Peas, drained
1. Heat butter in saucepan. Add shallots; sauté 5 minutes. Stir in rice, parsley, pepper and broth; bring to boil. Reduce heat, cover and simmer 45 minutes.
2. Mix peas with rice and serve warm.