Ingredients Jump to Instructions ↓

  1. 1/4 cupthinly sliced celery

  2. 1/4 cupthinly sliced shallots or green onions

  3. 2 cloves garlic, minced

  4. 1/8 teaspoonpepper

  5. 1 tablespoonbutter or margarine

  6. 1 cupArborio or long grain rice

  7. 1 14-ouncecan reduced-sodium chicken broth

  8. 1 3/4 cupswater

  9. 1/2 cupfresh or frozen peas, thawed

  10. 1/2 cupcoarsely chopped yellow summer squash and/or zucchini

  11. 1/2 teaspoonfinely shredded lemon peel Fresh herb sprigs

Instructions Jump to Ingredients ↑

  1. Directions In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot butter until tender. Add uncooked rice. Cook and stir for 2 minutes more. Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat. Stir in peas, squash or zucchini, and lemon peel. Cover and let stand 5 minutes. Serve immediately. If desired, garnish with fresh herb sprigs.


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