Italian Rice with Spring Vegetables

  • Yield: 4 to 6 servings

If you can find orzo, a rice shaped pasta, in your grocery store, use it instead of rice.


1medium zucchini, chopped
4 asparagus spears, chopped
1/3cup sliced fresh mushrooms
1/2cup chopped broccoli florets
1medium onion, chopped
1cup rice
1/2cup white wine
3cups canned fat-free chicken broth
1medium tomato, chopped
1/4cup grated Parmesan cheese


  1. Steam or cook zucchini, asparagus, mushrooms and broccoli in a small amount of boiling water until crisp-tender, about 5 minutes. Drain and set aside.
  2. Coat a large skillet with nonstick cooking spray and add onion, sauteing over medium-high heat until golden brown, about 7 minutes. Add rice to pan and stir 2 minutes. Add wine and chicken broth and bring to a boil. Reduce heat, cover, and cook until liquid is absorbed, about 20 minutes. Add tomato and cooked vegetables to rice, stirring well. Toss in cheese and serve immediately.

Nutritional Info *per serving

  • Calories 191
  • Fat 1.4g
  • Saturated Fat .7g
  • Cholesterol 3mg
  • Sodium 311mg