Choose the method, shortcut (Step 1) or traditional, to make this rice and vegetable medley to fit your cooking and serving time schedule.
- Makes: 6 servings
- Prep: 20 mins
- Cook: 30 mins
- 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.
- 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.
- 156 kcal cal.;
- 3 g Fat, total;
- 29 g carb.;
- 1 g fiber;
- 4 g pro.;
- 227 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet