Ingredients
- 1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onions -- (2 medium onions)
1 cup short-grain brown rice -- short- or medium-grain (see Ingredient note)
3 cloves garlic -- minced
1/2 cup dry white wine
29 ounces low-sodium chicken broth -- (2 cans) or 3 1/2 cups vegetable broth
8 ounces asparagus -- ends trimmed, cut into 1-inch pieces (2 cups)
1 cup sugar snap peas -- or snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper -- (1 medium)
1 1/2 cups grated fresh Parmesan cheese -- (3 1/2 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 teaspoon grated lemon peel -- (1 to 2 tsp)
freshly ground black pepper -- to taste
Description
I Got This Off Of EatingWell. Using Vegetable Broth Instead Of Chicken Broth Makes It Vegetarian. Feel Free To Vary The Vegetables Used.Very Satisfying.
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