1 tb Virgin olive oil;
1 sm Onion; chopped
3/4 c Brown basmati rice; soaked 2 hours
1/4 c Dry white wine;
1/4 ts Dried leaf thyme; crushed
1/8 ts Pepper;
2 c Chicken broth Or Vegetable stock;
1/2 c Dice red bell pepper;
2 tb Grated Parmesan cheese;

In a medium-size non-stick saucepan, heat oil, heat oil and saute onion until softened. Rinse and drain rice. Add to saucepan and brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes until rice. Add peas and bell pepper. Cook, stirring occasionally, until all liquid is absorbed, about 5 minutes. Garnish with cheese and serve.