Garden Vegetables with White Sauce
To turn into a complete meal, add 1 pound of cleaned and deveined shrimp and increase the amount of broth in the fondue pot to 4 cups. Serve with Seafood Cocktail Sauce for dipping the shrimp.
INGREDIENTS | SERVES 4–6
Heat the olive oil in a frying pan on low heat. Add the chopped onion and cook until soft. Add the rice and sauté for 5 minutes until it turns shiny and is heated through.
Add 3 cups of the broth. To cook the rice, bring to a boil, uncovered. Cover, turn down the heat, and cook until cooked through.
Wash the snow peas, carrots, and green peppers; drain thoroughly. Cut the peppers in half, remove the seeds and stems, and cut into bite-sized cubes.
Heat the remaining 2 cups of broth in a fondue pot over a stove element. Bring to the table and set up the burner. Add the vegetables to the broth, using a dipping basket if you have one. Simmer the vegetables until tender. If not using a dipping basket, remove with a slotted spoon.
Serve the vegetables with the warmed sauce for dipping. Eat with the rice. At the end of the meal, serve the cooked broth if desired.
Storing Homemade Broth
If you're planning to use it over the next day or two, leftover broth can be stored in a sealed container in the refrigerator. For longer periods, it needs to be frozen. Cool the broth and place in a plastic freezer container or zipper-locked bag, making sure neither is more than ﬂ full. Place the bag or container in the freezer. When ready to use, simply allow the broth to return to room temperature.