Quick Rice Medley

2 1/4 cups chicken broth, divided
1 cup uncooked rice
1/2 cup thinly sliced carrots
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper

Combine the rice and 1 3/4 cups of the broth in a 3-quart saucepan. Bring
to a boil and stir. Reduce heat; cover and simmer 15 minutes or until the
rice is tender and the liquid is absorbed. Coat a large skillet with
cooking spray and place over medium high heat until hot. Sauté the
carrots, squash, and zucchini 2 to 3 minutes or until tender crisp. Add
the wine and cook 2 minutes longer. Set aside and keep warm. Add the
remaining 1/2 cup of broth to the hot rice; stir over medium-high heat
until the broth is absorbed. Stir in the cheese, pepper, and reserved
vegetables. Serve immediately.

Yield: 6 Servings
Category: Side Dishes
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