Subscibe to DEAL OF THE DAY

January 10, 2019

Hi All!

I'm a big fan of a rice dish as a perfect accompanyment (if that is a word) to any main dish and today's QUICK RICE MEDLEY ia a keeper in my book. You can use this for such a variety of main courses so give it a go and see for yourself just how easy it is to whip up.

How about some nice rice tips too? Be sure to scroll down and check those out too.

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2 1/4 cups chicken broth, divided
1 cup uncooked rice
1/2 cup thinly sliced carrots
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper

Combine the rice and 1 3/4 cups of the broth in a 3-quart
saucepan. Bring to a boil and stir. Reduce heat; cover and
simmer 15 minutes or until the rice is tender and the liquid
is absorbed. Coat a large skillet with cooking spray and place
over medium high heat until hot. Saute the carrots, squash,
and zucchini 2 to 3 minutes or until tender crisp. Add the
wine and cook 2 minutes longer. Set aside and keep warm. Add
the remaining 1/2 cup of broth to the hot rice; stir over
medium-high heat until the broth is absorbed. Stir in the
cheese, pepper, and reserved vegetables. Serve immediately.

Yield: 6 Servings
Category: Side Dishes
(per serving: 171 calories and 3 grams fat)

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~


Leftover rice will keep for days, and it's perfect for making
fried rice. Just be sure to wait until the rice is perfectly
cold before storing it in the refrigerator. For the best
results, wait a couple of days before making the fried rice
- this gives the ingredients more time to blend together.

If the cold rice is a bit lumpy, try sprinkling a bit of
cold water on it.

Don't use salt or butter when cooking plain rice - this kills
its natural sweet flavor.

When cooking rice in a saucepan, be sure to use a pot with
a heavy bottom - copper is best. This will give the rice a
thinner crust.

For a bit of variety, try one of the scented rices such as
jasmine or basmati. Just remember that the amount of water
required and the cooking time will be less than for other
types of long grain white rice.

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