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Easy Baked Brown Rice Risotto with Peas and Zucchini
Ingredients
  • 2 cups instant brown rice
  • 3 cups reduced-sodium chicken stock
  • 2 cups frozen peas
  • 1 medium zucchini, finely diced (about 2 cups)
  • ¾ cup grated or shredded Parmesan cheese
  • 4 tablespoons unsalted butter cubed
  • ½ to 1 teaspoons salt
Steps
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