Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup long-grain white rice (jasmine or basmati work well)
- 2 cups chicken or vegetable broth
- 1 medium zucchini, shredded (about 2 cups)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped fresh herbs (basil, parsley, dill)
Instructions:
- Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Cook the rice: Add the rice to the saucepan and stir to coat with the oil. Cook for 1 minute, stirring constantly. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Incorporate the zucchini: Remove the lid and stir in the shredded zucchini. Cook for 2-3 minutes more, or until the zucchini is softened.
- Make it creamy: Stir in the Parmesan cheese and butter until melted and well combined.
- Season and serve: Season generously with salt and black pepper to taste. If desired, stir in fresh chopped herbs for an extra boost of flavor. Serve immediately.
Tips:
- Rice choice: Use your favorite variety of long-grain rice. Short-grain rice will be too sticky for this dish.
- Flavor variations: Add a pinch of red pepper flakes for a bit of heat, or some lemon zest for brightness.
- Get cheesy: Experiment with different types of cheeses. A combination of Parmesan and a melty cheese like fontina or mozzarella would be delicious.
- Make it a meal: Add cooked chicken, shrimp, or Italian sausage for a heartier dish.
Enjoy your creamy, cheesy, and satisfying zucchini rice!
