Primavera a la Riso (Rice Primavera)

2 tsp olive oil
1 garlic clove, minced
1/3 cup finely chopped onion
2 cups broccoli flowerets
1 cup sliced zucchini
1 cup sliced summer squash
1 medium tomato; seeded and chopped
1/4 cup chopped fresh parsley
1/3 cup Cains® Light Mayonnaise
1/2 cup skim milk
1/2 cup grated Parmesan cheese, divided
1/4 tsp ground black pepper
1/2 tsp salt
3 cups cooked rice
Heat garlic and chopped onion in olive oil in large skillet over medium heat until onion starts to become translucent.  Add broccoli, zucchini and summer squash in oil with garlic and onion and cook until almost tender, but still slightly crisp.  Add tomato and pasrley; cook another 2 minutes.  Remove vegetables; set aside.  In same skillet, place mayonnaise and stir in milk, 1/2 cup cheese, salt and pepper.  Cook over medium heat, continously stirring until smooth.  Add rice; toss to coat.  Stir in vegetables and toss together; heat through.  Place in serving dish and sprinkle the remaining Parmesan cheese over top.  Serve immediately.
Servings: 6

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