Title: Quick Italian Rice
Categories: Rice
Yield: 6 Servings

1 c Medium-grain uncooked rice
2 c Chicken broth; divided
1 tb Butter or 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 ts White pepper

Date: Fri, 9 Feb 1996 16:34:30 CST (-0600)

From: LynnRausch

In a large saucepan, combine the rice and 1-1/2 cups of the chicken broth;
bring to a boil, stirring occasionally, then lower heat to simmer. Cover
and cook for about 15 minutes; set aside. In a large skillet, cook carrots,
zucchini, and yellow squash in butter just until softened, about 2 to 3
minutes. Add wine and cook for 2 minutes more; set aside and keep warm. Add
remaining 1/2 cup broth to hot rice over medium-high heat, stirring until
broth is absorbed. Stir in cooked vegetables, cheese and pepper. Serve
immediately.

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