3 tablespoons butter
1 cup diced celery
1 cup chopped onion
1 cup sliced zucchini
1 cup sliced red peppers
2 cups small rice
1 cup skim white rice wine
3 quarts chicken broth
4 ounces fresh mushrooms, sliced (see Note)
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter or margarine in a large skillet over medium heat. Remove from heat and stir in celery and onion. Cook, stirring frequently, until beef is evenly brown and vegetable is tender, about 5 minutes.
Stir in zucchini, green bell pepper, onion, garlic, salt, pepper flakes, sage and chicken broth. Reduce heat to low. Simmer for 5 minutes to keep vegetables from sticking. Mix in the mushrooms, then pour evenly over the meat mixture.
Bake for 30 minutes in the preheated oven. Reduce heat to medium-low and cook for 1 to 2 minutes or until meat is no longer pink and juices run clear. Remove from oven and serve hot.