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.
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