1 c. of long or med. grain rice
1 head of broccoli, cut into bite-size pieces
2 lg. carrots, peeled & sliced
1 tbsp. butter
2 tbsp. olive oil
2 cloves of garlic, minced or pressed
1/2 c. grated Parmesan cheese
1/4 tsp. black pepper

Cook the rice according to package directions. Cook the broccoli in 1/2 cup of salted water until tender-crisp. Drain. Cook carrots in 1/2 cup of salted water for about 8 minutes.

Melt the butter, oil and garlic. In a large bowl combine the rice, broccoli and carrots. Toss with the butter mixture, cheese and black pepper. Serve hot with extra Parmesan cheese, if desired. Serves 4.