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Ingredientes
- 2 1/2 c. chicken broth
- 1 c. long grain rice
- 3 tbsp. butter
- 1/4 teaspoon salt
- 1 c. minced onion
- 1/4 c. finely minced celery
- 2 cloves garlic, chopped
- 1 1/2 c. sliced zucchini
- 1/2 c. sliced mushrooms
- 1/2 c. frzn peas, thawed
- 1 tbsp. dry sherry
- 1/4 teaspoon oregano
- 1/8 teaspoon pepper
- 2 tbsp. grated Parmesan cheese
- 1 tbsp. minced parsley
Direcciones
- Bring chicken broth to boil in qt saucepan over high heat. Stir in rice, 1 Tbsp. butter and salt. Cover, reduce heat. Simmer 20 min or possibly till rice is tender.
- In 10" skillet heat remaining butter, add in onion, celery and garlic. Cook over medium heat, stirring often, about 5 min. Add in zucchini and mushrooms. Cook 7 min, stirring often till zucchini is crisp tender. Add in peas. Stir in sherry, oregano, salt and pepper. Continue cooking 1 minute. Stir. Add in rice. Heat through. Garnish with cheese and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 88 | 28% |
| Total Fat 10.04g | 13% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 510mg | 21% |
| Potassium 418mg | 12% |
| Total Carbs 46.19g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.7g | 2% |
| Protein 8.02g | 13% |
