Starch-Resistant Zucchini Rice
By stirring in shredded zucchini into traditional rice—or even swapping the rice entirely for cauliflower rice—and a medley of herb and seasonings, you not only create a flavorful, satisfying side dish that's both healthy and versatile, but also add a light, savory flavor that pairs beautifully with a variety of mains.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 box grater
- 1 large saucepan
- 1 food storage container or resealable bag
- 1 large spoon or spatula
- 1 skillet
Ingredients
- 1-1/2 cups uncooked rice
- 3 cups chicken broth
- 1 Tbsp. extra virgin olive oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 tsp. dried oregano
- 2 zucchini shredded
- 2 tsp. fresh lemon juice
- 2 Tbsp. butter
- 1/4 cup cilantro chopped fine
- Salt and pepper to taste
Instructions
- In a large sauce pan, cook the rice in chicken broth.
- Store the rice in the refrigerator overnight.
- Saute onion, garlic and oregano in a skillet until the onions are translucent.
- Stir in the zucchini, butter, lemon juice and cilantro and heat until hot.
- Remove the rice from the refrigerator.
- Stir the rice into the vegetable mixture and heat until hot.
- Season with salt and pepper and fluff with a fork.