| 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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