Rice and Peas II

3 cups blanched fresh or frozen green peas
2 Tbsp. butter
2 to 3 cups chicken broth
1 cup Basmati rice
1 onion, chopped fine
6 oz. mushrooms
1/2 cup + 2 Tbsp. shredded Parmesan cheese
3 oz. ham, in 1/4 inch dice (optional)

Saute' onion and mushrooms in butter. Add rice and saute' until the grains become opaque. Do not brown. Add broth 1/2 cup at a time and cook until absorbed. Stir only when necessary. Add peas (and ham, if using) with last half cup of broth and cover, steaming for a few minutes until rice is done and peas are tender but still bright green. Stir in Parmesan cheese and serve at once. This dish should be slightly soupy. Makes 4 servings of 8 W.W. pts. each or 6 servings of 5 W.W. points each.