Rice Primavera -- from Joanie

[Guest guest]

Rice Primavera

 

1 tsp. extra virgin olive oil (EVOO)

1 cup carrots, peeled and thinly sliced

1/4 cup red onion, chopped

1 cup long grain white rice

2 cups reduced sodium vegetable broth

4 fresh asparagus spears, cut diagonally into 2 " lengths OR

1 cup halved broccoli florets

2/3 cup frozen peas, thawed and drained

1/3 cup sliced fresh mushrooms

1 cup tomato, diced

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese, optional

 

1. In a medium sauce pan, heat oil over medium-high heat. Add carrot and

onion.

Cook, stirring, until softened, about 5 minutes. Add rice and broth; bring to

a boil.

Cover reduce heat to low.

 

2. Simmer rice for 15 minutes. Stir in asparagus, peas, and mushrooms;

simmer,

covered, until vegetables are tender and liquid is absorbed, about 4 minutes.

Stir in

tomato, parsley, and Parmesan. Serve immediately.

 

Serves 6.