| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
All newly t, Pasta and r |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Zucchini |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced or crushed |
| 1 |
c |
Brown rice; uncooked |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Chicken stock (bouillon) |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried basil |
INSTRUCTIONS
Wash and dice the zucchini. Saute it in garlic and oil, then remove it from
the pan. Add the rice to the pan, stirring to coat the grain with whatever
oil is remaining. Add the chicken stock, wine, and bay leaf and bring to a
boil. Add the basil and salt, and return the zucchini to the pan. Cover and
let simmer until rice is tender, about 20 minutes. Makes 6 servings.
Recipe by: Kathleen Posted to MC-Recipe Digest V1 #684 by L979@aol.com on
Jul 21, 1997
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