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?