And we’re back again to zucchini! 🙂 One of the best wedding presents we were given was a rice cooker. While this recipe can easily be done without one (and I’ve included those instructions below), I find it much easier because, again, I’m lazy. Toss it all in and leave it alone. Plus, it can stay in there on warm for a while. The ratio is two cups of water to one cup of rice.
I used chicken stock with the rice, but you can easily use vegetable stock or even plain water if you like. I also upped the amount of cheese (because CHEESE!) from the original recipe that I found. This turned out pretty good!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 Zucchini shredded
- 1 cup Rice
- 2 cups Chicken stock
- 2 tbsps Butter
- 2 cloves garlic minced
- 2 cups Cheddar cheese shredded
- Salt and pepper to taste
Ingredients
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Instructions
- Shred the zuchinni - either in a food processor or with a mandolin. Zuchinni contains a lot of water, so to help with this, lay out your shredded zuchinni on some paper towels and sprinkle with salt. Let sit for bit and then blot well with paper towels as much as necessary to get rid of the excess water.
- Before beginning: decide how you want to cook rice. If you use the rice cooker, do this first, using the stock instead of water. If not, just follow the directions below.
- In a large saute pan, melt butter.
- Toss in garlic and cook for 1-2 minutes
- Stir in rice and broth and bring to boil. Cover and allow to cook for 15- minutes or so, when rice is done. OR Toss in already cooked rice.
- Toss in zucchini, cheese, and salt and pepper to taste. Mix well and turn off heat. Cover and let sit for a few minutes to allow cheese to melt.
Recipe Notes
This is pretty simple to do and to change up as your taste desires.
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