Yield: 6 Servings
|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|
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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