Italian Rice with Spring Veg
ready in 50 min.
Heat olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the garlic and cook another minute, stirring.
Add the rice to the pan and stir well to coat with the oil. Cook until slightly toasted, about 3 minutes.
Stir in 3/4 of the broth and the wine. Bring to a boil and then cover. Reduce heat to low and cook for about 5 minutes.
Add the sweet potato, brown sugar, and salt and simmer for about 15 minutes, until the rice is tender. Stir about every five minutes, adding more broth if necessary.
Add the peas and green beans and the remaining broth and stir gently. Serve hot.