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!
this sounds delicious and its something I have never made ,ReplyDelete
The rice dish sounds delicious! I will have to give it a try. Thank you!ReplyDelete
That really does sound good! I would imagine that a person could add some sausage to make it a one-dish meal, and that is probably what I will do when I make it, since the man at my house likes meat all the time! In fact, if I used sausage, I probably would omit the butter and olive oil, would brown the sausage, then add the veggies to that before mixing the rice in. OK, I'm officially getting hungry now, and I just had supper! :-) Thanks for sharing this delectable treat with us!ReplyDelete
You are probably MUCH younger than I am --but you do remind me of my mother (who died in 1991).... Mom was an excellent cook and did so much for our church all of her life...ReplyDelete
Thanks for the recipe. We love zucchini.. We had that dreary day also --with only drizzles this morning. Hope we get some much needed rain here. We need it.
That sounds good. I would have to leave out the chilies though. Glad you are able to eat out of your garden already- xo DianaReplyDelete
This sounds delicious and a nice way to use zucchini from the garden, along with the moist and chocolately looking cake in your prior post..yum!ReplyDelete
Hm. Another Tennessean I see...Betsy.ReplyDelete
Yup. Rain and clouds. I am leaving here Thursday early for over the mountains to Charlotte NC to one of my sons' home. Hope I don't have rain all the way there as has happened too many times.
Another fantastic recipe. We are sooo behind in our garden this year. You are making me jealous!ReplyDelete
This sounds great. Hope to make this sometime soon. Thanks!ReplyDelete