Looking for an easy side dish? This is it. It's simple, tasty and the cheese takes this rice into the comfort food category. Hubby and I had cheesy zucchini rice alongside grilled mahi mahi with mango avocado salsa on Friday night. Whenever I serve a new dish, I anxiously await the verdict from my somewhat
Have you seen the Pioneer Woman's new show on Food Network yet? Hubby and I watched the third episode on Saturday morning and she shared some of the things her husband won't go near. Like goat cheese and sauces containing wine. I had to laugh when I heard this. Especially with Hubby sitting right next to me. He can't stand goat cheese and has a number of other particular food preferences. (Though, I must give him credit, he does like wine based sauces.) The Pioneer Woman decided to do a blind taste test with her husband and had him try her penne alla vodka. She didn't tell him it had vodka in it (just in case he carried over his aversion to wine in sauce to other alcohols). He ate it and....drum roll please.....he liked it!
And that's what happened with my Hubby and the cheesy zucchini rice. Though I didn't keep any of the ingredients a secret. Hubs generally isn't big on cheese, but enjoyed it in this dish. He even went so far as to say he would like me to make it again...the true sign of a successful dish in our house.
I don't have kids, but would imagine if my
Good stuff for kids and adults alike!
Cheesy Zucchini Rice
from Pink Parsley adapted from Comfort of Cooking
1 cup long grain white rice (I used basmati)
2 cups chicken broth (use vegetable broth for a vegetarian version)
2 tablespoons butter (optional)
1 medium/large zucchini, grated on the large holes of a cheese grater
1 cup grated white cheddar cheese (or your favorite cheese)
Salt and pepper to taste
Thoroughly rinse rice under cold water to remove excess starch. Measure out chicken broth and butter.
In a medium saucepan bring rice, chicken broth and 1 tablespoon of butter to a rolling boil. I also added in a 1/4 teaspoon of salt. Turn heat to low and cover rice tightly and cook for about 20-25 minutes until the chicken broth is fully absorbed.
While rice is cooking grate your cheese and zucchini.
Once rice is cooked, remove from heat and add grated zucchini and remaining tablespoon of butter on top of the cooked rice, re-cover and let stand for 5 minutes. The steam from the rice will cook the fine slivers of zucchini. Transfer rice to a serving bowl and stir to mix in zucchini. Add cheese and salt and pepper to taste and stir until well combined. Serve immediately.