Garlic Vegetable Rice Medley

• 1 medium leek (white portion only), minced
• 2 garlic cloves, minced
• 2 teaspoons vegetable oil
• 4-1/2 cups chicken or vegetable broth
• 2 cups uncooked long grain rice
• 1 cup raisins or dried cranberries
• 2 cups cubed zucchini, yellow summer squash
• butternut squash
• 3/4 cup frozen baby lima beans, thawed
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• Dash cayenne pepper
• 1 cup chopped seeded peeled plum tomatoes
• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh cilantro
• Lemon wedges or hot pepper sauce, optional

1. In a Dutch oven, saute leek and garlic in oil until tender. Add broth, rice, raisins, squash, lima beans and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add tomatoes, peas and cilantro; cover and cook 5 minutes longer or until liquid is absorbed and rice is tender. Serve with lemon or hot pepper sauce if desired.

garlic, vegetable oil, chicken, long grain rice, raisins, zucchini, butternut squash, frozen baby lima beans, ground turmeric, ground ginger, cayenne pepper, tomatoes, frozen peas, fresh cilantro, lemon wedges

Taken from www.tasteofhome.com/recipes/garlic-vegetable-rice-medley/ (may not work)