Friday, June 19, 2015

Zucchini Rice

I found Zucchini Rice on Pinterest forever ago, and I'm kicking myself for not trying this simple and delicious recipe sooner. It's incredibly flavorful, but still versatile enough to pair with just about anything. Pork chops, grilled steak, teriyaki salmon...My friends, you have found your side dish.

In addition to being tasty, Zucchini Rice is healthy! It's the perfect way to sneak an extra veggie into your meal. Your kids might not even know they're eating zucchini. And I won't tell them. Your secret's safe here, folks.

Let's get cooking!

Zucchini Rice
Adapted from: Dishing with Leslie
Serves: 6

1 tablespoon butter
1 cup rice
2 cups chicken broth or vegetable broth
1/2 cup shredded Parmesan cheese
1 large zucchini, grated (about 2 1/2 cups)
Salt and pepper

Melt butter in a large skillet over medium. Stir in rice and allow it to toast until golden brown, about 5 minutes, stirring occasionally. Stir in broth and bring to a boil. Reduce heat to low, cover, and allow rice to cook until tender, about 15-20 minutes. (It's okay if the liquid isn't totally absorbed. Just make sure the rice is tender.)

Stir in Parmesan, grated zucchini, and salt and pepper to taste. Cover skillet and allow to sit for 5 more minutes. Stir again and serve.

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