Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from G Internet, G Internet.
