Oops! No picture with this one. As soon as I had this ready and served it up in a bowl, those eating here had already taken a turn with it.:-) This was the first time I've made this, and I must say it will not be the last! It was very well-received, and it is tasty! It is a good side dish for just about any meal, and is another from that wonderful cookbook, The Table at Grey Gables.
1 cup rice (I used brown rice.)
2 cups chicken broth (I used vegetable broth, in case the vegetarians in the family appeared.)
1/4 cup butter (I used half butter and half olive oil.)
2 medium zucchini, washed and diced (Do not peel.)
1 large onion, diced
1 4-ounce jar pimiento, chopped, drained
1 small can green chilies
1/2 cup shredded Monterey Jack cheese (or Swiss cheese), if desired
- In a saucepan cook the rice in the broth according to package directions. In a large skillet, melt the butter with the olive oil and saute the zucchini and onion just until tender. Add the pimiento and green chilies. Stir in the hot cooked rice. Add the cheese. Place in a serving bowl. Makes 6 to 8 servings.
As I mentioned, this was really good, and we had very few leftovers!:-)
We have had some slow showers earlier this morning, and the sky is still overcast. Rain is in our forecast for the next few days.
City Girl came by on her way back to her place, and we had our first green beans from the garden for our dinner, along with some Swiss chard, also from the garden.
There is still more to do with zucchini, but I will take a break with the next post and show you our latest progress in the garden.
Our morning was spent at Sunday School and worship. Two babies were baptized. That is always such a special, meaningful time. I hope you have had a blessed Sunday, too.
I appreciate those of you who are following along, and I love reading your comments.
Next post - Garden update!