Risi Bisi

1 ½ cups converted long-grain white rice

⅓ cup chopped onion

2 cloves garlic, chopped

2 (14 ounce) cans chicken broth

⅓ cup water

¾ teaspoon Italian seasoning

½ teaspoon dried basil

½ cup frozen green peas, thawed

¼ cup grated Parmesan cheese

¼ cup pine nuts, toasted

Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat.

Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.