1 c. long, med., or short grain rice
1 (10 oz.) pkg. frozen broccoli, cut into bite size pieces
2 carrots, peeled and sliced
1 tbsp. butter
2 tbsp. olive oil
2 cloves garlic, minced or pressed
1/2 c. grated Parmesan cheese
1/4 tsp. cracked black pepper

Recipe may be halved or doubled.

The rice can be cooked in chicken broth, if desired. Fresh broccoli can be used. Peel the stalks before cooking.

Cook the rice according to package directions.

Cook the broccoli in 1/2 cup boiling, salted water for 5 minutes or until tender-crisp. Drain. Microwave at high 5 to 8 minutes; arrange broccoli around outside rim of a round microwave-proof plate. Place carrots in middle. Sprinkle with water; cover.

Cook the carrots in 1/2 cup boiling, salted water for 6 to 8 minutes. In a saucepan, heat the butter, oil, and garlic until warmed. In separate bowl, combine the rice, broccoli, and carrots. Toss with the butter mixture, cheese, and black pepper. Serve hot with extra Parmesan cheese, if desired.