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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Rice Primavera




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/rice.msnw

List of Ingredients




1 teaspoon olive oil

1 cup thinly sliced carrot

1/4 cup chopped red onion

1 cup long grain white rice

2 cups reduced-sodium chicken broth

4 fresh asparagus spears, cut diagonally into 2-inch lengths, or 1 cup halved broccoli flowerets

2/3 cup frozen peas

1/3 cup sliced mushrooms

1 medium tomato, diced (about 1 cup)

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese (optional)


Recipe



1. In a medium saucepan, heat oil over medium-high heat. Add carrot and onion. Cook, stirring, until softened, about 5 minutes. Add rice and broth; bring to a boil. Cover; reduce heat to low. Simmer rice for 15 minutes.

2. Stir in asparagus, peas, and mushrooms; simmer, covered, until vegetables are tender and liquid is absorbed, about 4 minutes.

3. Stir in tomato, parsley and parmesan. Serve immediately.

Serves 6
Calories 147
Fat 1 g
Cholesterol 0 mg
Sodium 226 mg