Friday, March 15, 2013

Cheddar Zucchini Rice

Another Pinterest recipe, people!

I pin.  I make.  We liked.  I will make again!

There's a lot of flavor packed into this side dish.  You can really taste the parmesan, zucchini and the creamy texture of the rice is just really good.

So you want to start with an onion and garlic in some olive oil and butter.  Olive oil because it has a higher burning temp than butter and butter because it adds yummy flavor.

Stir in the zucchini (I love the texture and look you get when you shred zucchini!) and cook it for a few minutes.  Zucchini is chalky if you don't cook it well, so you want it to get started early.

Then add the rice and stir it around to coat it in the fat and toast it a little bit.

Stir in the stock and seasonings and cover.  Let it simmer for about 20 minutes or so, just until the rice is done.

When it's done, stir in the cheeses and milk and put the lid back on.  Let it sit for a few minutes before serving.

Yum!  I'm going to have to make this again soon!

Cheddar Zucchini Rice
Adapted from Buns in My Oven

1 T olive oil
1 T butter

1 onion, chopped
2 garlic cloves, chopped

1 medium zucchini, grated
1 cup basmati rice (or white long-grain rice)
2 1/4 cups chicken stock
1 tsp salt
1/2 tsp pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup milk

In a medium saucepan (you'll need it to have a fitted lid too), heat the oil and butter over medium heat.  Saute the onion and garlic for about 5 minutes, until they begin to soften.  Add the zucchini and saute for another five minutes.  Add the rice and stir to coat.  Stir in the stock, salt and pepper.  Bring to a simmer, cover and reduce the heat to low.  Simmer for about 15-20 minutes until the water is absorbed and the rice is cooked.

Turn off the heat and stir in the cheeses and milk.  Cover and let sit for five minutes before serving.

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