1/4 Cup thinly sliced celery
1/4 Cup thinly sliced shallots or green onions
2 cloves garlic, minced
1/8 tsp. pepper
1 Tsbp. margarine or butter
1 Cup Arborio rice
1 14-1/2 oz. can reduced-sodium chicken broth
1-3/4 Cups water
1/2 Cup fresh or frozen peas, thawed
1/2 Cup coarsley chopped yellow summer squash and/or zucchini
1/2 tsp. finely shredded lemon peel
salt, to taste
fresh herb sprigs (optional)
1. In a 3-qt saucepan, cook celery, shallots, 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 sprigs, if desired.
Traditional Method: Cook celery, shallots, garlic and pepper as directed above; add uncooked rice. Cook and stir for 2 minutes more. In a 1-qt saucepan, bring chicken broth and water to boil. Add broth mixture, 3/4 Cup at a time, to rice mixture, stirring constantly until liquid is almost absorbed after each addition. Rice will be almost tender but firm to the bite. It should have a creamy consistency. This should take about 20 minutes. During cooking, adjust heat as neccesary to keep the broth at a gentle simmer. Stir in peas, squash and lemon peel. Cover and let stand for 5 minutes. Serve immediately.
Calories: 156, Total Fat: 3g, Sodium: 227mg, Carbohydrate: 29g, Fiber: 1g, Protein: 4g