Ingredients
1 medium onion
2 yellow squash
1 carrot
3 tablespoons Mazola Canola Oil
2 cups fresh broccoli flowerets
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
3/4 cup uncooked long-grain rice
1/4 cup thinly sliced, fresh basil
2 tablespoons chopped pecans
Directions
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 for 8 minutes or until tender. Sprinkle with salt and pepper, and remove from skillet. Bring chicken broth to a boil in a skillet; stir in rice. Cover and cook, stirring occasionally for 20 minutes or until liquid is absorbed and rice is tender. Stir in vegetable mixture, basil, cheese and pecans.
Makes: 4 servings
Prep: 10 minutes
Cook: 28 minutes
Note: Stir in chopped cooked chicken or ham for main dish servings.
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