Ingredients
1 medium onion, chopped1 tablespoon butter2 medium carrots, sliced1-1/2 cups cauliflowerets1-1/2 cups broccoli florets1 cup uncooked long grain rice2 garlic cloves, minced1-1/2 cups reduced-sodium chicken broth1 cup shredded reduced-fat cheddar cheese1 tablespoon minced fresh parsley3/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper.
