Tuesday 10/5 "Veggies and Rice"

Quick Fix with Robin Miller

Ingredients
• 2 teaspoons olive oil
• 1 cup sliced onion
• 1 each green and red bell pepper, seeded and sliced
• 1 bunch asparagus, ends trimmed, cut into 3-inch pieces
• 1 cup baby carrots
• 2 tablespoons fresh tarragon, chopped
• 1/2 cup vermouth or dry white wine
• 2 cups baby spinach leaves or dandelion greens
• 1 1/2 cups fat free milk
• 1/2 cup light sour cream
• 2 tablespoons grated Parmesan
• Salt and ground black pepper
• 2 cups cooked rice

Directions
Preheat broiler.
Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.

The verdict: I used wine and spinach. I am not fancy enough for vermouth and dandelion greens. It was really good, and even got my kids to try some of the vegetables!