| 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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