|Saturated fat||3 g|
This fresh one-pot recipe makes the most of the season's fresh produce
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1 1/2 cups
1 package (9 oz)
- Preheat oven to 350°F. Pour 4 cups chicken stock in a soup pot or Dutch oven and heat on medium for 1 minute. Add rice and stir well. Cover and bake 40 minutes or until most of the liquid is absorbed.
- While rice cooks, prepare vegetables according to package directions. Drain and set aside. (If using fresh asparagus, steam it for 5 minutes.)
- Remove pot of rice from oven. Stir in remaining broth, butter, vinegar and Parmesan cheese. Stir until rice thickens (about 3 minutes). Add peas and asparagus and stir to heat through. Season to taste with salt and pepper.