Zucchini Herbed Rice Recipe

You can cook the rice exactly as you are used to. For those who cook rice by boiling water, and then adding rice to boiling water; Simply add zucchini, herbs, and other extras along with the rice.
This recipe is a little more involved, and is more how we cook rice in Brazil- by sauteeing the rice before adding in the water. It may seem a little complicated, but once you try it out, it’s actually quite simple.

I suggest you give it a try this way at least once… it’s worth it!

ZUCCHINI HERBED RICE
Makes 6 to 8 servings (about 115 calories/ serving, for 6 servings)

You can make larger servings if you use a large rice cooker.

Ingredients
– 1 cup uncooked Jasmine Rice
– 1 amp; 1/2 cups water
– 1 tbsp white wine (I particularly like Sauvignon Blanc for cooking)
– 1 medium zucchini, sliced and quartered
– 2 tbsp chopped onion
– 4 medium-large garlic cloves, minced (or 2 tsp minced bottled garlic)
– 1 tsp fresh lemon balm, minced
– 1/2 tbsp fresh fennel leaves
– 3 scallions, sliced on an angle
– 1 tbsp lime juice
– salt to taste
– olive oil spray or non-stick cooking spray

Directions
1) Put water to boil.

2) Heat a medium sauce pan sprayed with oil over medium heat. Sautée onion and garlic for 2 minutes. Add wine, let cook for 30 seconds. Add rice, sautée for about a minute or two, to coat with liquid and mix with onion and garlic. Be sure not to let the bottom of the pan burn- add a dash of water if necessary to prevent burning. Add boiling water, stir.

3) Stir in zucchini, herbs, scallions, and salt. Taste water to make sure there is enough salt, adding more as necessary to taste. Be careful not to over season. Increase heat to medium high. Once water has reached a strong boil, reduce heat to medium low, loosely covering pot so that steam can escape.

4) Once you can no longer see water bubbling over the rice, reduce heat to low. There will still be water boiling, it just won’t be visible, so be sure to continue to keep the top on loosely.

5) Once the water has boiled away completely and rice is cooked, turn heat off and cover pot tightly. Let rest for 10 to 15 minutes- or longer- while you finish dinner.

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