Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Prodigy
Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sliced fresh mushrooms
1/2 c Diced red bell peppers
1/2 c Sliced zucchini
1/2 c Chopped onions
1/2 c Uncooked rice
1 pn Saffron
1/4 c Dry white wine
1 c [stock]
2 tb Grated parmesan cheese
2 ts Snipped fresh parsley
1/8 ts White pepper -- ground
1/8 ts White pepper -- ground
A traditional Italian way to cook rice which results
in a creamy side dish. Best served hot, as this dish
doesn't wait. Cook mushrooms, zucchini, and red pepper
until tender crisp in large skillet over medium-high
heat. Remove vegetables; set aside. Cook onions in
same skillet until soft. Add rice and saffron; stir 2
to 3 minutes. Add wine and stir until absorbed. Stir
in broth. Cook, uncovered, stirring frequently, until
broth is absorbed. Continue stirring and add 2 cups
water, allowing the first cup to be absorbed before
adding the second. Cook until rice is tender and
mixture has a creamy consistency. It will take
approximately 25 to 30 minutes. Stir in cheese,
parsley, white pepper, and reserved vegetables. Serve
immediately.
Nutrition (per serving): 135 calories
Total Fat 1 g (9% of calories)
Source: USA Rice Council
D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith. 1.80
