Zucchini Rice

The one, the only....Zucchini Rice. I'm so proud of this dish as it is easy to make, can be served hot or room temp and everyone seems to love it. It's perfect as a side or on its own. This dish also pairs well with almost anything from grilled chicken, ribs (see Asian Style Ribs) or burgers. I hope you enjoy it as much as I do!

This serves 2-4 people. Double the recipe for more, just remember to rinse the rice thoroughly before cooking or you'll end up with mushy rice.

• 1 large zucchini cut into large cubes with skin
• 1 small shallot minced (substitute with red onion)
• 1 cup of diced button mushrooms (optional)
• 1 clove of garlic minced
• 1 cup of white rice
• 2 cups low sodium chicken broth (substitute with water)
• ½ cup olive oil
• Salt and Pepper
• Handful of chopped Italian Parsley for garnish (optional)

Cook rice using the chicken broth, set aside. In a large skillet, at medium-low heat add about half of the oil and add the shallot, garlic and mushrooms to sauté...add some salt to allow the mushrooms to release their moisture. Once the shallots are translucent and mushrooms look about cooked, add the zucchini and lightly sauté leaving the zucchini slightly crunchy. Turn up to medium-high heat and add the rest of the oil. Add in the cooked rice and lightly fry the rice by patting it down then stir to combine all of the ingredients together. Season with salt and pepper. If the rice is sticking….check your heat or add more oil. Garnish with chopped parsley and.....SERVE!