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Rice with Summer Squash
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1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
In a saucepan coated with cooking spray, cook carrots and onion in butter until
tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat;
cover and simmer for 13 minutes. Stir in the yellow squash and zucchini. Cover
and simmer 6-10 minutes longer or until rice and vegetables are tender.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |