Categories: Rice, Prodigy, Dec. 
      Yield: 4 servings 
  
    1/2 c  Sliced fresh mushrooms 
    1/2 c  Diced red bell peppers 
    1/2 c  Sliced zucchini 
    1/2 c  Chopped onions 
    1/2 c  Uncooked rice 
      1 pn Saffron 
    1/4 c  Dry white wine 
      1 c  [stock] 
      2 tb Grated parmesan cheese 
      2 ts Snipped fresh parsley 
    1/8 ts White pepper; ground 
    1/8 ts White pepper; ground 
  
  A traditional Italian way to cook rice which results 
  in a creamy side dish. Best served hot, as this dish 
  doesn't wait. Cook mushrooms, zucchini, and red pepper 
  until tender crisp in large skillet over medium-high 
  heat. Remove vegetables; set aside. Cook onions in 
  same skillet until soft. Add rice and saffron; stir 2 
  to 3 minutes.  Add wine and stir until absorbed. Stir 
  in broth.  Cook, uncovered, stirring frequently, until 
  broth is absorbed.  Continue stirring and add 2 cups 
  water, allowing the first cup to be absorbed before 
  adding the second. Cook until rice is tender and 
  mixture has a creamy consistency. It will take 
  approximately 25 to 30 minutes. Stir in cheese, 
  parsley, white pepper, and reserved vegetables. Serve 
  immediately. Nutrition (per serving): 135 calories 
  Total Fat 1 g (9% of calories) Source:  USA Rice 
  Council : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À