| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Rice, Prodigy, Dec., Fatfree | 4 | Servings |
INGREDIENTS
| 1/2 | c | Sliced fresh mushrooms |
| 1/2 | c | Diced red bell peppers |
| 1/2 | c | Sliced zucchini |
| 1/2 | c | Chopped onions |
| 1/2 | c | Uncooked rice |
| 1 | pn | Saffron |
| 1/4 | c | Dry white wine |
| 1 | c | [stock] |
| 2 | tb | Grated parmesan cheese |
| 2 | ts | Snipped fresh parsley |
| 1/8 | ts | White pepper; ground |
| 1/8 | ts | White pepper; ground |
INSTRUCTIONS
A traditional Italian way to cook rice which results in a creamy side dish. Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions in same skillet until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed. Stir in broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, parsley, white pepper, and reserved vegetables. Serve immediately. Nutrition (per serving): 135 calories Total Fat 1 g (9% of calories) Source: USA Rice Council : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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