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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When I was a senior in high school (back further than I care to admit) we hosted an Italian exchange student for 2 weeks. She made this rice for us one evening, and even my Dad, who doesn't care for zucchini, loved it. Read more . I tried to get the conversions as close as I could. (Hectograms and liters are just not American-friendly measurements.) Ingredients:
2 c. rice |
4 c. chicken stock |
4 small zucchinis (diced) |
1/2 small onion (diced) |
3 tbsp butter (separated) |
2 tbsp grated parmesan cheese |
1 tsp salt (if using low-sodium stock) |
1/2 tsp fresh cracked pepper |
medium fry pan |
3-quart saucepan or rice cooker |
Directions:
1. In the saucepan or rice cooker, cook the rice until all the liquid is absorbed.
2. Over medium heat, melt 1 Tbsp butter In the fry pan and saute the onion until it sweats.
3. Add the zucchini and saute until light brown and a little dry and then add the salt and pepper.
4. In the saucepan, over low heat, combine the rice and zucchini/onion mixture, add the remaining 2 Tbsp butter and mix until melted.
5. Add the cheese, mix thoroughly and serve.
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