Rice and Zucchini
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2small zucchini, about ½-pound total
- 1tablespoon butter
- ½cup finely chopped onions
- 2teaspoons turmeric
- 1cup converted rice
- 1½cups water
- Bay leaf
- Salt and freshly ground pepper to taste
- 2tablespoons finely chopped coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
234 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 519 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Trim and wash the zucchini and cut them into ½-inch cubes, about 2 cups.
- Step 2
Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
- Step 3
Remove from the heat, add the coriander and mix well with a fork.
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