Recipe: Rice Primavera (using yellow squash, carrot and broccoli)

RICE PRIMAVERA

1 medium onion
2 yellow squash
1 carrot
1 cup fresh broccoli flowerets
3 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 1/2 ounce) can chicken broth
3/4 cup uncooked long grain rice
1/4 cup thinly sliced fresh basil
1/4 cup grated Parmesan cheese

Cut onion in half; cut each half into thin slices. Coarsely chop squash and cut carrot into diagonal slices.

Saute vegetables in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Sprinkle with salt and pepper and remove from skillet. Set aside.

Bring chicken broth to a boil in skillet; stir in rice. Cover and cook, stirring occasionally, 20 minutes or until liquid is absorbed. Stir in vegetable mixture, basil and Parmesan cheese.

Makes 4 servings
Source: Southern Living Cooking School, Spring 2001