Quick Rice Medley *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~INGREDIENTS: 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 DIRECTIONS: 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
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