|Thinly sliced celery||1⁄4 Cup (4 tbs)|
|Thinly sliced shallots/Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Rice||1 Cup (16 tbs) (Arborio Or Long Grain)|
|Canned reduced sodium chicken broth||4 1⁄2 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Peas||1⁄2 Cup (8 tbs), thawed (Fresh Or Frozen)|
|Coarsely chopped yellow summer squash||1⁄2 Cup (8 tbs) (And/or Zucchini)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
1 In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot margarine until tender. Add uncooked rice. Cook and stir for 2 minutes more.
2 Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat.
3 Stir in peas, squash or zucchini, and lemon peel. Cover and let stand 5 minutes.