Quick italian rice

6 Servings

Ingredients

Quantity Ingredient
1 cup Medium-grain uncooked rice
2 cups Chicken broth; divided
1 tablespoon Butter or margarine
½ cup Thinly sliced carrots
½ cup Thinly sliced zucchini
½ cup Thinly sliced yellow squash
¼ cup Dry white wine
¼ cup Grated Parmesan cheese
¼ teaspoon White pepper

Directions

Date: Fri, 9 Feb 1996 16:34:30 CST (-0600) From: LynnRausch <lrausc19@...> In a large saucepan, combine the rice and 1-½ cups of the chicken broth; bring to a boil, stirring occasionally, then lower heat to simmer. Cover and cook for about 15 minutes; set aside. In a large skillet, cook carrots, zucchini, and yellow squash in butter just until softened, about 2 to 3 minutes. Add wine and cook for 2 minutes more; set aside and keep warm. Add remaining ½ cup broth to hot rice over medium-high heat, stirring until broth is absorbed. Stir in cooked vegetables, cheese and pepper. Serve immediately.

MM-RECIPES@...

MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes