| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables, Meats |
|
Rice, Itailian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomaotoes, chopped |
| 1/2 |
c |
Cooked white beans |
| 1 |
|
Onion |
| 1/2 |
c |
Shelled fresh peas |
| 1/2 |
c |
Asparagus tips |
| 3/4 |
c |
Sliced zucchini |
| 1 3/4 |
c |
Rice |
| 5 |
tb |
Butter |
| 6 |
tb |
Grated Parmesan cheese |
|
|
Vegetable oil |
|
|
Chicken or beef stock |
INSTRUCTIONS
Heat a little oil in a pan, add onion and cook until soft. Add peas,
aparagus and zucchini and cook for about 5 minutes. Add a little stock and
cook over low heat for 10 minutes. Add tomatoes and beans; season with salt
and pepper. Cook for 15 minutes, then add rice. Stir and add more stock,
as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons
parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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