Rice and Peas

2 pt chicken stock

2 oz butter

1 medium onion

2 lb peas (16 cups?)

¾ lb rice (1 ¼ cups)

¼ lb bacon

10 oz soft butter

2 oz parmesan cheese

  1. Melt butter, add onion, cook until tender.

  2. Add rice and bacon, cook until rice is translucent, then add peas and cook another few minutes.

  3. Add ½ of the stock, simmer gently until all has been absorbed.

  4. Add rest of the stock and summer until all has been absorbed.

  5. Mix in cheese and soft butter, then serve.