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Ingredients
- 1 c. Medium-grain uncooked rice
- 2 c. Chicken broth, divided
- 1 Tbsp. Butter or possibly 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 tsp White pepper
Directions
- In a large saucepan, combine the rice and 1-1/2 c. of the chicken broth; bring to a boil, stirring occasionally, then lower heat to simmer. Cover and cook for about 15 min; set aside. In a large skillet, cook carrots, zucchini, and yellow squash in butter just till softened, about 2 to 3 min. Add in wine and cook for 2 min more; set aside and keep hot. Add in remaining 1/2 c. broth to warm rice over medium-high heat, stirring till broth is absorbed. Stir in cooked vegetables, cheese and pepper. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 56 | |
| Calories from Fat 29 | 52% |
| Total Fat 3.25g | 4% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 210mg | 9% |
| Potassium 157mg | 4% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.92g | 1% |
| Protein 2.73g | 4% |
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