ROSEMARY RICE

from Mike Bennett
     1 Tbsp. olive oil
     16 oz. reduced sodium chicken or vegetable broth
     2 c. water
     2 c. uncooked long grain rice
     3 Tbsp. fresh rosemary, minced
     1/4 tsp. pepper
     1/2 c. shredded Parmesean cheese
In a saucepan combine broth and water.  Stir in the rice, rosemary and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.  Remove from the heat; let rest for 5 minutes.  Fluff rice then stir in Parmesean cheese.  Serve.