Saturday, August 4, 2012

Cheesy Zucchini Rice

Cheesy Zucchini Rice

This is a great recipe for using up the zucchini coming in the garden.  I always grate up some and freeze it.  Those ones that get too big because I didn’t see them when picking are great for this.  It makes a great side dish or add chucks of chicken and make it into a main course.

1 tablespoon olive oil
1 cup long-grain white rice or brown rice
2 cups chicken broth
2 tablespoons butter
2 cups grated zucchini
1 cup shredded sharp cheddar or cheese of your choice
1/2 teaspoon garlic powder
Salt and pepper to taste
Splash of milk if you need it

Heat the olive oil in a medium sauce pan over medium heat.  Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.

Pour in the chicken broth and bring to a full boil.   Turn the heat to low and cover with a tight lid.  Cook for 20 minutes or until most of the liquid is absorbed.  Do not take the lid off the pan for 20 minutes. 

Remove from the heat and add the butter, grated zucchini, cheddar, 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 or chicken broth if you'd like to thin out the texture a little bit.

Variation - This recipe reminds me of the broccoli cheese rice recipe I love so much.  You can substitute broccoli if you like or other veggies of choice.

Have a great day.  I’m spending part of mine with my oldest grandson and am looking forward to it.  Be happy and may God bless you and yours.  

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