| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Rice, Prodigy, Dec., Fatfree |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Diced red bell peppers |
| 1/2 |
c |
Sliced zucchini |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Uncooked rice |
| 1 |
pn |
Saffron |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
[stock] |
| 2 |
tb |
Grated parmesan cheese |
| 2 |
ts |
Snipped fresh parsley |
| 1/8 |
ts |
White pepper; ground |
| 1/8 |
ts |
White pepper; ground |
INSTRUCTIONS
A traditional Italian way to cook rice which results in a creamy side dish.
Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and
red pepper until tender crisp in large skillet over medium-high heat.
Remove vegetables; set aside. Cook onions in same skillet until soft. Add
rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed.
Stir in broth. Cook, uncovered, stirring frequently, until broth is
absorbed. Continue stirring and add 2 cups water, allowing the first cup
to be absorbed before adding the second. Cook until rice is tender and
mixture has a creamy consistency. It will take approximately 25 to 30
minutes. Stir in cheese, parsley, white pepper, and reserved vegetables.
Serve immediately. Nutrition (per serving): 135 calories Total Fat 1 g (9%
of calories) Source: USA Rice Council
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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