2 tbsp. butter
2 tbsp. olive oil
1/2 c. sliced garlic cloves (about 20 cloves)
1/2 c. sliced green onions
2 lg. carrots, thinly sliced
1 c. long grain white rice
2 c. water
1/2 c. dry white wine
3/4 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried thyme leaves
1/4 tsp. black pepper
1 sm. sweet green pepper, thinly sliced
1 sm. sweet red pepper, thinly sliced
1/4 c. chopped fresh parsley
1/4 c. grated Parmesan cheese

In large skillet, heat butter and oil. Add garlic, green onions, carrots and rice. Saute, stirring until rice is golden, about 3 minutes. Add water, wine, salt, basil, thyme and black pepper. Cook, covered over low heat until rice is almost tender, about 15 minutes. Fold in red and green peppers, parsley and Parmesan cheese. Cook 5 minutes longer. Serve hot. Makes 4 to 6 servings.