2 tb Oil
1    Onion, chopped
1 md Zucchini, chopped
1 md Carrot, chopped
1    Stalk celery, chopped
1 c  Long grain rice
1 1/4 c  Vegetable stock
1 c  White wine

Heat the oil in saucepan and saute the onion. Add the
rest of the veggies and stir them over a medium heat,
until lightly browned. Add the rice, veg stock and
white wine, cover and cook 15-20 mins until all the
liquid has been absorbed.