https://2666.iga-web.com/Recipes/Detail/4344/
Yield: Makes 6 servings
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Combine 1 3/4 cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Coat large skillet with cooking spray and place over medium-high heat until hot. Cook carrots, squash and zucchini 2 to 3 minutes or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm. Add remaining 1/2 cup broth to hot rice; stir over medium-high heat until broth is absorbed. Stir in cheese, pepper and reserved vegetables. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
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