2¼ cups chicken broth
1 cup uncooked regular rice
½ cup thinly sliced carrots
1 cup thinly sliced zucchini
¼ cup dry white wine
½ cup grated Parmesan cheese
¼ tsp white pepper
Combine 1-3/4 cups of broth and rice in 3-qt. saucepan. Bring to a boil; stir
once or twice. Reduce heat; cover and simmer 15 minutes or until rice is
tender and liquid is absorbed.
Coat large skillet with cooking spray and place over medium high heat until
hot. Cook carrots and zucchini 2 to 3 minutes or until tender crisp. Add
wine; cook 2 minutes longer. Set aside and keep warm. Add remaining ½ cup
broth to hot rice; stir over medium high heat until broth is absorbed.
Stir in cheese, pepper and reserved vegetables. Serve immediately.
Makes 6 servings
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