Description[edit | edit source]

Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Soak rice 2 hours to shorten cooking time.
  2. Rinse and drain.
  3. In a medium-size non-stick saucepan, heat butter and saute shallot until softened.
  4. Add vegetables and saute about 3 minutes.
  5. Add rice to vegetables; stirring to coat.
  6. Cook about 2 minutes.
  7. Stir in wine broth; bring to a boil.
  8. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed.
  9. Remove from heat and fluff with a fork.
  10. Season with salt and pepper.
  11. Garnish with sesame seeds.

Nutritional information[edit | edit source]

Food exchanges per serving: 2 starch/bread exchanges + 1 fat exchange + ( this recipe didn't list the vegetable exchange). calories: 182; cho: 2 mg; car: 31g; pro: 4g; sod: 127 mg; fat: 4g;

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