Rice With Zucchini Food

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

RICE AND ZUCCHINI

Steps:

• Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
• Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
• Remove from the heat, add the coriander and mix well with a fork.

ZUCCHINI RICE PILAF

Steps:

• In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.

RICE WITH ZUCCHINI AND RED PEPPER

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

ZUCCHINI & RICE CASSEROLE

Steps:

• Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
• Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
• Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
• Sprinkle with the flour and cook, stirring until the flour is absorbed.
• Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
• Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
• Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
• Remove from the oven and let sit for 10-20 minutes before serving.

CHICKEN AND RICE STEW WITH ZUCCHINI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
• Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.

SPANISH RICE WITH ZUCCHINI

Steps:

• Preheat oven to 350°F.
• In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
• Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.