Ingredients: 1/4 cup thinly sliced celery 1/4 cup thinly sliced shallots or green onions 2 cloves garlic, minced 1/8 teaspoon pepper 1 tablespoon margarine or butter 1 cup Arborio or long-grain rice 1 14-ounce can reduced-sodium chicken broth 1-3/4 cups water 1/2 cup fresh or frozen peas, thawed 1/2 cup coarsely chopped yellow summer squash and/or zucchini 1/2 teaspoon finely shredded lemon peel Fresh herb sprigs (optional) Directions:1. In a large saucepan, cook celery, shallots or green onions, garlic, and pepper in hot margarine or butter until tender. Add uncooked rice. Cook and stir 2 minutes more. Carefully stir in broth and water. Bring to boiling; reduce heat. Cover; simmer 25 minutes (do not lift cover). Remove from heat. 2. Stir in peas, squash, and lemon peel. Cover and let stand 5 minutes. Serve immediately. Garnish with fresh herb sprigs, if desired. |