Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c sliced fresh mushrooms
1/2 c diced red bell peppers
1/2 c sliced zucchini
2 ts olive oil -- divided
1/2 c chopped onions
1/2 c uncooked rice
1 pn saffron
1/4 c dry white wine
1 c fat-free chicken broth
2 TB grated Parmesan cheese
2 ts snipped fresh parsley
1/8 ts white pepper -- ground

Cook mushrooms, zucchini, and red pepper until tender crisp in 1
teaspoon oil in large skillet over medium-high heat. Remove
vegetables; set aside. Cook onions in remaining 1 teaspoon oil 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.

Recipe By : USA Rice Council

From: john And Deirdre Fisher[smtp:fis

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