Serves: 8
Total Calories: 1,032

2 teaspoons olive or vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 small carrot, cut into julienne strips (about 1/2 cup)
1 cup uncooked arborio or regular medium-grain white rice
2 (14 1/2-ounce) cans 1/3-less salt clear chicken broth
1 cup broccoli flowerets
1 cup frozen grean peas
1 small zucchini, cut into julienne strips (about 1/2 cup)
2 tablespoons grated Parmesan cheese

Heat oil in 3-quart nonstick saucepan over medium-high heat. Cook onion and carrot in oil, stirring frequently, until crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy add broccoli, peas and zucchini with the last addition of broth. Sprinkle with cheese.
1 Serving: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 0mg Sodium 230mg Carbohydrate 24g (Dietary Fiber 2g) Protein 4g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 1,032
Calories from Fat: 79

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