Parcooked rice and zucchini
Ingredients:
1) 2 cups low-sodium chicken broth
2) 1 cup of long-grain white rice (or brown)
3) salt and pepper
4) 3 tablespoons of unsalted butter
5) 2 small zucchini, halved lengthwise and sliced thin
6) 1 cup frozen corn kernels
7) 3 scallions, sliced thin
Directions:
Combine 1 cup of broth, rice, and 3/4 teaspoon of salt in a large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Melt remaining butter in a skillet. Add zucchini and corn and cook until browned, about 3 minutes. Transfer to a medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Cook covered on medium-low for about 12-15 minutes. Stir in vegetables and scallions. Cover and let sit for about 2 minutes.
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