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- 1/4 cup thinly sliced celery
- 1/4 cup thinly sliced shallots or green onions
- 2 cloves garlic, minced
- 1/8 teaspoon pepper
- 1 tablespoon margarine or butter
- 1 cup Arborio* or long-grain rice
- 1 14 ounce can reduced-sodium chicken broth
- 1 3/4 cups water
- 1/2 cup fresh or frozen peas, thawed
- 1/2 cup coarsely chopped yellow summer squash and/or zucchini
- 1/2 teaspoon finely shredded lemon peel
- Fresh herb sprigs (optional)
1. In a large saucepan, cook celery, shallots or green onions, garlic, and pepper in hot margarine or butter until tender. Add uncooked rice. Cook and stir 2 minutes more. Carefully stir in broth and water. Bring to boiling; reduce heat. Cover; simmer 25 minutes (do not lift cover). Remove from heat.
2. Stir in peas, squash, and lemon peel. Cover and let stand 5 minutes. Serve immediately. Garnish with fresh herb sprigs, if desired. Makes 6 servings.
- Cook celery, shallots, garlic, and pepper as directed above; add uncooked rice. Cook and stir for 2 minutes more. In a medium saucepan, bring chicken broth and water to boiling. Add broth mixture, 3/4 cup at a time, to rice mixture, stirring constantly until liquid is almost absorbed after each addition. Rice will be almost tender but firm to the bite. (It should have a creamy consistency.) This should take about 20 minutes. During cooking, adjust the heat as necessary to keep the broth at a gentle simmer. Stir in peas, squash, and lemon peel. Cover and let stand for 5 minutes. Serve immediately.
- Arborio rice, grown in northern Italy, is traditionally used for risottos. Use long-grain rice if Arborio isn't available.
- Servings Per Recipe 6,
- cal. (kcal) 156,
- Fat, total (g) 3,
- carb. (g) 29,
- fiber (g) 1,
- pro. (g) 4,
- sodium (mg) 227,
- Percent Daily Values are based on a 2,000 calorie diet