Have you guys been seeing this recipe all over Pinterest? Who am I kidding - of course you have! Doesn't it sound yummy? Well . . . zucchini season has officially started and I am ready for it. Bring it on! I have a long list of recipes to try! So, consider yourself forewarned!
This rice was great! I couldn't actually taste the zucchini and if it wasn't for the green color, I probably wouldn't even have known it was in there. Even though I couldn't taste it, just knowing it was in there made me feel good, since I was eating my serving of vegetables for the day! I will definitely be making this one again.
1 Tbl. extra virgin olive oil
1 c. long-grain rice
2 c. low-sodium chicken broth
2 Tbl. butter, opt.
1 med. or 2 sm. zucchini, grated (I added around 1 - 1 1/2 cups)
1 c. shredded sharp Cheddar cheese
1/2 tsp. garlic powder, opt.
salt and pepper
splash of milk, as needed (I added 2-3 Tbl.)
Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, until golden. Add the chicken broth and bring to a boil. Turn heat to low and cover. Cook 15-20 minutes or until liquid is mostly absorbed. Stir in the butter, grated zucchini, shredded cheese and garlic powder. Cover and let sit 5 more minutes. Taste and add salt and pepper, to taste and add a little milk if you would like it creamier. Serves: 4
Jenn's Notes: I forgot to add the butter and garlic powder and it still tasted yummy. I used Medium Cheddar and my rice only had a slight cheesy flavor. I chose not to peel my zucchini, but if you want it to be a little more hidden, you could peel yours.
Jenn's Notes: I forgot to add the butter and garlic powder and it still tasted yummy. I used Medium Cheddar and my rice only had a slight cheesy flavor. I chose not to peel my zucchini, but if you want it to be a little more hidden, you could peel yours.
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