Cheesy Zucchini Rice

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This came from melskitchencafe.com and it was seriously awesome. We give it an 8.3 and it’s going in our permanent recipe file. I also wanted to mention that my new pressure cooker is the best thing I have bought in a long time. Anyway, here is what I did differently.

Cheesy Zucchini Rice

Yield: Serves 4-6 as a side dish

Ingredients

  • 1 cup long-grain white rice I used brown rice and did 1 1/4 cups
  • 2 cups low-sodium chicken broth in my pressure cooker, you only need a 1:1.25 ratio, so I did that and used half chicken broth and then because I ran out the other half was vegetable broth
  • 1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand) we did 2, and you could probably even do 3 small ones
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder this was a must, and because I added more rice, I’m going to increase this a tad next time
  • Salt and pepper, to taste I added 1/2 tsp and I salted my personal rice with more
  • 1-2 tablespoons milk, if needed   I left this out

Directions

  1. In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.
  2. Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder. Add salt and pepper to taste (don't skip this step - I needed at least 1/2 to 1 teaspoon of salt to boost the flavor). Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.

http://www.melskitchencafe.com/cheesy-zucchini-rice/

recipe retrieved 8/27/14 from http://www.melskitchencafe.com/cheesy-zucchini-rice/

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