2 1/2 c. chicken broth
1 c. long grain rice
3 tbsp. butter
1/4 tsp. salt
1 c. chopped onion
1/4 c. finely chopped celery
2 cloves garlic, minced
1 1/2 c. sliced zucchini
1/2 c. sliced mushrooms
1/2 c. frozen peas, thawed
1 tbsp. dry sherry
1/4 tsp. oregano
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley

Bring chicken broth to boil in quart saucepan over high heat. Stir in rice, 1 tablespoon butter and salt. Cover, reduce heat. Simmer 20 minutes or until rice is tender.

In 10" skillet melt remaining butter, add onion, celery and garlic. Cook over medium heat, stirring often, about 5 minutes. Add zucchini and mushrooms. Cook 7 minutes, stirring often until zucchini is crisp tender. Add peas. Stir in sherry, oregano, salt and pepper. Continue cooking 1 minute. Stir. Add rice. Heat through. Garnish with cheese and parsley.