Ingredients
1 Tablspoon. vegetable oil
1 cup sliced carrots
1 cup asparagus pieces (1-inch pieces)
1 cup (4-ounce) fresh pea pods
1 cup red bell pepper chunks
1/4 cup sliced green onions
1 Tablspoon. margarine or butter
2 Tbxp. flour
1 cup milk
1/2 cup chicken broth
1/4 cup chopped fresh basil or 2 teaspoons dried basil leaves
1 cup freshly grated Parmesan cheese
3 cups hot, cooked Riceland Extra Long Grain Rice
Preparation
1. Heat oil in large skillet over medium-high heat. Stir-fry carrots 1 minute.
2. Add remaining vegetables; stir-fry 2-3 minutes or until tender-crisp.
3. Remove vegetables from pan.
4. Melt margarine in skillet. Stir in flour until blended.
5. Gradually stir in milk and chicken broth; cook until slightly thickened, stirring constantly.
6. Stir in vegetables, basil, cheese and rice; toss to coat. Serve immediately.
Chef's Note: Substite cooked Riceland 100% Natural Brown Rice for a whole grain base.