I have the perfect summer side dish for you! You have to trust me on this one as I was a bit skeptical upon first review of the recipe but seeing the impact this little recipe was having over on Pinterest, I had to test it myself. We loved this recipe and know it will come in handy once the zucchini plant starts producing.
Cheesy Zucchini Rice
Recipe adapted from Buns In My Oven
Ingredients:
1 Tablespoon grapeseed or olive oil
1 cup long-grain white rice (I want to try it with brown rice soon.)
2 cups chicken broth
2 tablespoons butter
1 medium or two small zucchini, grated (a cheese grater works great as would a food processor)
1 cup shredded sharp cheddar cheese
1 teaspoon fresh garlic (or 1/2 teaspoon of garlic powder)
salt and pepper to taste
A splash of milk, as needed
Instructions:
1. Heat oil in a medium saucepan over medium heat. Add the rice and stir to coast, toasting the rice and stirring until the rice barely turns golden.
2. Pour in the chicken broth, bring to a boil, turn heat to low and cover.
3. Cook, covered, for 20 minutes until most of the liquid is absorbed.
4. Remove from the heat and add the butter, grated zucchini, cheddar and garlic. Stir until well incorporated. Cover and let sit for 5 mintues.
5. Remove cover, stir again, salt and pepper to taste and add a splash of milk if you'd like to thin out the texture a little bit (I do not add the milk because I prefer this thick).
