Brown Rice with Zucchini

Page 240

Cuisine: North American | Course Type: Sides

(1 review)

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Goat cheese was the secret ingredient that made this dish creamy and gave it a bit of a surprising flavor. The rice is cooked and used hot and I found that by the time I had prepped and cooked all the other ingredients, the rice had just finished cooking in the rice cooker. Onions and garlic are sautéed and the zucchini cooked until the liquid disappears. I chose the bouillon option and used the full amount of chicken base as I had used no other salt, not even to cook the rice, but next time I would only use half, the taste was too strong. This does not look outstanding, but makes up for that in flavor. My only complaint is that the amount cooked seemed small as it was so very good. You may want to consider making a double batch. Especially if you want to have some leftover for his suggestion to incorporate roasted chicken to make a good lunch.

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