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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A fast, colorful rice dish that goes well with almost anything. Ingredients:
1 cup uncooked long-grain rice |
2 cups chicken broth, divided |
1 tablespoon butter |
1/2 cup thinly sliced carrot |
1/2 cup thinly sliced zucchini |
1 cup thinly sliced yellow squash |
1/4 cup dry white wine |
1/4-1/3 cup parmesan cheese |
pepper (white or black) |
Directions:
1. In a saucepan, add the rice, 1 1/2 cups chicken broth; stir.
2. Bring to a boil, stir; change burner heat to low, cover and simmer for approximately 15 minutes; set aside.
3. In a big skillet, melt the butter over medium-high heat.
4. Add the carrots, zucchini, and yellow squash; saute and stir occasionally for 2-3 minutes or just until softened.
5. Add the wine and cook for 2 minutes; set aside and keep warm.
6. Add the rest of the 1/2 cup broth to the rice and stir over medium-high heat until the broth is absorbed.
7. Add in the cooked vegetables, cheese, and pepper; stir to mix together.
8. Serve immediately.
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