Quick italian rice

Yield: 6 Servings

Measure 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

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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