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Results 1 - 10 of 18 for vegetable risotto
Warm broth and 1/4 cup ... total. Don't "drown" risotto. Add vegetables and cream. Cook until rice ... Fantastic rice box, and lots of trial & error)
1. Cut eggplant crosswise into ... 8 minutes. Add vegetables; stir well. Cook uncovered, ... off bowl. Serve risotto at once. Makes 8 to 10 servings.
In 4 quart saucepan, stir rice, mushrooms, leek soup mix and pepper into boiling water. Reduce heat to medium-low, simmer, uncovered 15 to ...
Slice eggplant 1/2 inch thick, ... 8 minutes. Add vegetables; stir well. Cook uncovered, ... heat, stir in cheese. Serve at once. Serves 8 to 10.
Place onion, carrots, mushrooms and butter in a 2 quart round casserole. Cover and microwave on high 5 minutes. Remove cover. Add wine and ...
Bring chicken broth to boil in quart saucepan over high heat. Stir in rice, 1 tablespoon butter and salt. Cover, reduce heat. Simmer 20 ...
Place all in 5 1/2 ... skillet, add minced vegetables and saute for 3 minutes. ... until barley is tender and liquid is absorbed, about 35 minutes.
Cut chicken into bite-size pieces; ... skillet. Stir in vegetables. Remove from heat. Cover ... minutes. Stir in cheese before serving. Serves 4.
Heat oil in skillet. Add chicken. Cook and stir until firm and white. Sprinkle with salt. Add zucchini, garlic and thyme. Cook 1 to 2 ...
Serves 4 as main course, 8 as side dish All heating is done at 100%, uncovered. Heat butter and oil in casserole, the shallower the better, ...
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