Rice and Vegetable Bake

Using the Italian arborio or short-grain rice, this buttery mixture of rice and veggies is a terrific meal or side dish.

Servings: 4
Prep and cook time: 35 min

Ingredients:

1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1 cup frozen peas
3-1/2 cups vegetable broth
1 cup short grain rice
2 cups torn fresh spinach
Salt and pepper
1/2 cup grated carrot

Method:

In a large non-stick soup pot, heat the butter and saute the onion over medium heat until tender. Add the peas and cook, stirring constantly until peas defrost, about 3 minutes.

Add 3 cups of the broth, cover pan and cook the mixture over a slow gentle boil for about 10 minutes. Add rice and the remaining 1/2 cup of broth. Stir, cover pot again and cook at a steady boil until the rice is tender, about 20 minutes more. Stir occasionally while the rice is cooking and, during the last 5 minutes, add the spinach and season with salt and pepper.

Remove pan from heat, stir in the grated carrots and serve.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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