| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Rice, Vegetables, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | tb | Margarine or butter |
| 1/4 | c | Chopped red onion |
| 1 | c | Uncooked short-grain rice, rinsed |
| 29 | oz | Can vegetable broth |
| 1/2 | c | Roasted red bell peppers, (from 7.25 oz. jar) |
| 9 | oz | Pkg frozen asparagus, thawed |
| 2 | oz | Shredded parmesan (1/2 cup) |
INSTRUCTIONS
1. Melt margarine in large skillet over medium-high heat. Add onion; cook and stir until tender. Stir in rice and 1 can of the broth. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until liquid absorbed, stirring frequently. 2. add roasted bell peppers and asparagus; mix well. Cook an additional 15 to 17 minutes or until rice is tender, stirring frequently and adding additional broth 1/4 cup at a time as necessary. (There may be a small amount of broth left.) Stir in cheese. Nutrition Information Per Serving: 300 Calories, 8 g Fat, 1240 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 16, 1998
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