This is a great change-of-pace rice recipe, and we make it quite often to go with most any dish, usually chicken. And, it uses up zucchini you may have in your garden, which is a plus!
1/2 teaspoon dried basil
2 tablespoons butter or margarine
2-1/4 cups water
1-1/4 teaspoons chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 small zucchini, halved lengthwise and thinly sliced
In a skillet, saute basil in butter for 1 minute. Add water and bouillon. Bring to a boil. Stir in the rice and carrot. Reduce heat; cover and simmer for 10 minutes. Add zucchini; simmer 10 minutes longer or until vegetables are tender.
Yield: 4 servings
Source: Quick Cooking Magazine
1/2 teaspoon dried basil
2 tablespoons butter or margarine
2-1/4 cups water
1-1/4 teaspoons chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 small zucchini, halved lengthwise and thinly sliced
In a skillet, saute basil in butter for 1 minute. Add water and bouillon. Bring to a boil. Stir in the rice and carrot. Reduce heat; cover and simmer for 10 minutes. Add zucchini; simmer 10 minutes longer or until vegetables are tender.
Yield: 4 servings
Source: Quick Cooking Magazine
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