INGREDIENTS

1. 1cup uncookedlong-grain rice
2. 2cupschicken broth, divided
3. 1tablespoonbutter
4. 1/2cup thinly slicedcarrots
5. 1/2cup thinly slicedzucchini
6. 1cup thinly slicedyellow squash
7. 1/4cupdry white wine
8. 1/4-1/3cupparmesan cheese
9. pepper(white or black)

DIRECTIONS

1. In a saucepan, add the rice, 1 1/2 cups chicken broth; stir.
2. Bring to a boil, stir; change burner heat to low, cover and simmer for approximately 15 minutes; set aside.
3. In a big skillet, melt the butter over medium-high heat.
4. Add the carrots, zucchini, and yellow squash; saute and stir occasionally for 2-3 minutes or just until softened.
5. Add the wine and cook for 2 minutes; set aside and keep warm.
6. Add the rest of the 1/2 cup broth to the rice and stir over medium-high heat until the broth is absorbed.
7. Add in the cooked vegetables, cheese, and pepper; stir to mix together.
8. Serve immediately.