CRUNCHY BUTTERED RICE WITH CARROTS AND PARMESAN ZUCCHINI

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Crunchy Buttered Rice with Carrots and Parmesan Zucchini image

Make and share this Crunchy Buttered Rice with Carrots and Parmesan Zucchini recipe from Food.com.

Provided by Julesong

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1/2 cup chopped onion
2 cups low sodium chicken broth
1 cup uncooked long grain white rice
1/3 cup peeled and diced carrot
1 clove garlic, minced
1 lb zucchini, sliced thinly
salt & freshly ground black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid).
  • Add the onion and saute' until tender, stirring, which will take about 5 minutes.
  • Stir in the broth, cover skillet, and heat to boiling.
  • When boiling, stir in the rice, diced carrot, and garlic, then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed.
  • When rice has cooked for 15 minutes, melt the remaining 3 Tbsp of butter, uncover the rice and drizzle 2 Tbsp of the butter evenly over the top.
  • Turn the heat to high, and using a large spoon or spatula, press down on the rice.
  • Spread a layer of the zucchini slices over the top of the rice; drizzle with the remaining Tbsp of butter; sprinkle with salt and pepper to taste, then the grated Parmesan cheese.
  • Cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown; if you have a gas stove as opposed to electric, times and temperatures may vary to achieve the desired texture.
  • As the rice is cooking, you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress.
  • Not all the rice will become crunchy- there will be a nice mixture of textures and tastes; serve a bit of the crunchy rice layer with every spoonful.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 333.4, Fat 13.7, SaturatedFat 8.1, Cholesterol 32.7, Sodium 195.3, Carbohydrate 45.2, Fiber 2.4, Sugar 4.5, Protein 8.5

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