| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Italian | Rice | 6 | Servings |
INGREDIENTS
| 1 | c | Medium-grain uncooked rice |
| 2 | c | Chicken broth; divided |
| 1 | tb | Butter or margarine |
| 1/2 | c | Thinly sliced carrots |
| 1/2 | c | Thinly sliced zucchini |
| 1/2 | c | Thinly sliced yellow squash |
| 1/4 | c | Dry white wine |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | ts | White pepper |
INSTRUCTIONS
Date: Fri, 9 Feb 1996 16:34:30 CST (-0600) From: LynnRausch <lrausc19@email2.starnetinc.com> In a large saucepan, combine the rice and 1-1/2 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 1/2 cup broth to hot rice over medium-high heat, stirring until broth is absorbed. Stir in cooked vegetables, cheese and pepper. Serve immediately. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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