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Title: Rainbow Risotto
Yield: 1 Servings

Ingredients

      1 tb vegetable oil
    1/2 oz butter
      1    onion, chopped
    1/2 ts turmeric, ground
      2 c  rice
      4 c  vegetable stock (i use
           -knorr's vege; table soup -
      1 sm butternut pumpkin or marrow,
           - seeded; & chopped
      4 oz fresh or frozen peas
      1 sm red pepper, chopped
      2    zucchini, chopped
      1    some freshly ground black
           -pepper fo; r taste

Instructions

>From "Imaginative Ways with Rice and Pulses"

Procedure:

1) Heat oil and butter in a large saucepan, add onion and turmeric and cook
for 2-3 minutes. Stir in rice and stock (if using Knorr's pour in the
entire soup, the vegetables add flavor and color), bring to boil, then
reduce heat, cover and simmer for 15 minutes or until rice is tender and
most of the liquid is absorbed.

2) Boil, steam or microwave pumpkin and peas, separately, until tender.
Drain and add to rice mixture with red pepper zucchini. Cook for 4-5
minutes longer or until heated through. Season to taste with black pepper
and serve immediately.

Variations:

Use any vegetables you have and don't be limited by the vegetables in this
recipe. Choose vegetables in season and those your family enjoy most!!

Posted to Recipe Archive - 29 Sep 96

submitted by: grantp@andrews.edu

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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