1 cup Arborio rice
1 green pepper, diced
1 red bell pepper, diced
1/3-cup onions, chopped
1 cup sliced mushrooms (any type)
2 2/3 cup chicken broth
1 tsp. olive oil
Parmesan Cheese
Heat broth in a medium saucepan, add tiny bit of the olive
oil. Sauté onions until tender; add rice and stir
until lightly browned. Add some broth and cook until
absorbed. Continue adding broth until rice is tender. In
another pan, add a tiny bit of the olive oil. Sauté
peppers and mushrooms until peppers are tender. Toss rice
mixture with pepper mixture. Serve with Parmesan sprinkled
on each serving if desired.
Recipe from Brenda Hyde of Seeds of Knowledge
http://www.seedsofknowledge.com
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