3 tbsp. butter
1 med. onion, chopped
1 can (14 1/2 oz.) chicken broth
3/4 c. water
1/8 tsp. ground turmeric
1 c. uncooked converted-style rice
6 thin slices Prosciutto or 2 oz. lean cooked ham
1 c. grated Parmesan cheese, divided
1 pkg. (10 oz.) frozen green peas

In 3 quart casserole with cover, place butter and onion. Cook, uncovered, on High 2-3 minutes until onion is softened.

In 4 cup measure, combine chicken broth, water and turmeric. Cook on High 2-3 minutes until hot but not boiling.

Meanwhile, stir rice into softened onion, coating each grain. Stir in hot broth mixture. Cook, covered, on High 4-6 minutes until broth is boiling; stir. Recover and cook on Medium (50% power) 10-14 minutes until rice is tender and most of liquid is absorbed, stirring every few minutes.

Cut 5 slices prosciutto in strips. Wind remaining slice to resemble rose for garnish. Stir 3/4 cup cheese and prosciutto strips into rice. Cover and let stand 5 minutes.

Meanwhile, to cook peas, remove outer wrapping and with fork, pierce box. Cook on High 3-5 minutes until thawed and tender, turning box over halfway through cooking. Open package and stir peas into rice. Place mixture in serving bowl. Garnish with prosciutto rose. Serve with the remaining 1/4 cup cheese.

Note: Recipe tested in 600 to 700 watt microwave ovens.