Ingredients

1 Tbsp. vegetable oil

1 cup sliced carrots

1 cup asparagus pieces (1-inch pieces)

1 cup (4 oz.) fresh pea pods

1 cup red bell pepper chunks

1/4 cup sliced green onions

1 Tbsp. margarine or butter

2 Tbsp. flour

1 cup milk

1/2 cup chicken broth

1/4 cup chopped fresh basil or 2 tsp. dried basil leaves

1 cup freshly grated Parmesan cheese

3 cups hot, cooked Riceland Extra Long Grain Rice 

Directions 

Heat oil in large skillet over medium-high heat.  Stir-fry carrots 1 minute.  Add remaining vegetables; stir-fry 2-3 minutes or until tender-crisp.  Remove vegetables from pan. 

Melt margarine in skillet.  Stir in flour until blended.  Gradually stir in milk and chicken broth; cook until slightly thickened, stirring constantly. 

Stir in vegetables, basil, cheese and rice; toss to coat.  Serve immediately. 

Recipe Suggestion

Substite cooked Riceland 100% Natural Brown Rice for a whole grain base.