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| 1 Tasse | Medium-grain uncooked rice |
| 2 Tasse | chicken broth divided |
| 1 Esslöffel | butter or margarine |
| 1/2 Tasse | carrots thinly sliced |
| 1/2 Tasse | zucchini thinly sliced |
| 1/2 Tasse | Thinly sliced yellow squash |
| 1/4 Tasse | white wine dry |
| 1/4 Tasse | parmesan grated |
| 1/4 Teelöffel | white pepper |
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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.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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