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Quick Italian Rice

(1 Votes)
45 Min

The "quick" means it'll be on the table in minutes. The "Italian" means lots of good old-fashioned flavor.

What You'll Need:
  • 1 cup long- or whole-grain uncooked rice
  • 2 cups chicken broth, divided
  • 1 tablespoon butter
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced zucchini
  • 1/2 cup thinly sliced yellow squash
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon white pepper
What To Do:
  1. In a large saucepan, combine the rice and 1-1/2 cups of the chicken broth; bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer for about 15 minutes; set aside.
  2. In a large skillet, melt the butter over medium-high heat and cook the carrots, zucchini, and yellow squash for 2 to 3 minutes, just until softened. Add the wine and cook for 2 more minutes; set aside and keep warm.
  3. Add the remaining 1/2 cup broth to the hot rice and stir over medium-high heat until the broth is absorbed. Stir in the cooked vegetables, cheese, and pepper. Serve immediately.

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