Recipe - Quick Italian Rice

1 cup Mediumgrain uncooked rice
2 cup Chicken broth; divided
1 tablespoon Butter or margarine
One half cup Thinly cut or sliced up carrots
One half cup Thinly cut or sliced up zucchini
One half cup Thinly cut or sliced up yellow squash
One fourth cup Dry white wine
One fourth cup Grated Parmesan cheese
One fourth teaspoon White pepper

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

From: LynnRausch lrausc19@email2.starnetinc.com

In a large saucepan, combine the rice and 1One half 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 One half cup broth to hot rice over mediumhigh heat, stirring until
broth is absorbed. Stir in cooked vegetables, cheese and pepper. Serve
immediately.

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