ingredients:
- 1 onion, coarsly chopped
- 3 tbs butter
- 3 small/medium zucchini (you can use one huge one, but smaller ones have better flavor), cubed
- 1 cup rice
- 4 cups chicken/veggie broth
- 2 cups water
- about 1/2 cup of scratch cheese (more or less to taste)
- sea salt & fresh ground pepper
prep:
- bring your water & broth to a boil (i generally heat it a cup at a time in the microwave because i like to keep the dishes to a minimum for bill)
- chop onion (i chop it coarsely, but i do everything coarsely because i am a delicate lady flower, but the recipe said finely.)
- reserve 1 tbs butter
actual cooking:
- heat 2 tbs butter in a large skillet
- saute onion until lightly browned
- add zucchini
- (salt & pepper it now for even flavoring)
- add rice and stir
- add one cup of boiling liquid
- reduce to simmer
- allow liquid to be absorbed
- repeat until all liquid is gone
- remove from heat
- add reserved butter
- add scratch cheese
we eat this for dinner about once a week. it takes longer than i like a weeknight dinner to take-- about forty-five minutes-- but is so totally worth it. i've served it as a side dish as well... but i'm pretty sure i skipped the main course in favor of it. oh! and this recipe makes a nice dinner for four or a huge dinner for two with leftovers.
