Friday, August 31, 2012

Cheesy Zucchini Rice

Another great dish I never would have known about if not for Pinterest!  This comes from the blog Buns in My Oven and her photos are definitely better than mine, but I'm doing the best I can with a beat up point-and-shoot.  This is a great side for chicken or pork and even my picky daughter ate this all up - mostly because you don't taste the zucchini.  I told her it was in there to make the rice look pretty.  This is a fresh alternative to the sodium-laden Rice-a-Roni.

from Buns in My Oven

1 Tbsp. olive oil
1 cup long-grain white rice (not instant)
2 cups chicken broth
2 Tbsp. butter
1 med or 2 small zucchini, grated
1 cup shredded sharp cheddar cheese
1/2 tsp. garlic powder
salt and pepper, to taste
milk, as needed

Heat the olive oil in a medium saucepan over med-high heat.  Add the rice and stir to coat.  Toast the rice, stirring often, just until it starts to turn golden.  Slowly pour in the chicken broth, bring to a boil, turn heat to low and cover.  Cook for 15-20 minutes or until most of the liquid is absorbed.  Remove from heat and add butter, zucchini, cheese, and garlic powder.  Stir until well incorporated.  Cover and let sit for 5 minutes.  Stir again and add salt and pepper to taste and a splash of milk for a smoother texture, if needed.


Paranoid Liotta said...

Hi thankss for posting this

Paranoid Liotta said...

Thanks for shharing this