Yields1 Serving
 ½ cup of rice, rinsed
 1 Cup of water
 ¼ Cup of pine nuts
 1 Zucchini cut into 1/8 inch rounds
 2 Tbsp of oil
 1 teaspoon of salt
 Splash of wine
1

Rinse the rice and add it to 1 cup of boiling water. Stir, then reduce the heat so the rice is cooking on a slow simmer. Cover. for 8-10 minutes.

2

While the rice is cooking, heat the wok and add the pine nuts. Toast them until they are slightly golden then place the nuts in a small bowl.

3

Reheat the wok and add the oil and salt.
When the oil is hot add the zucchini rounds and toss gently.

4

After 1 minute, add the mushroom seasoning and the pine nuts.

5

Gently toss for another 1-2 minutes or until the zucchini is slightly softened but not mushy.
Add a wine.

6

Plate the cooked rice and top with the zucchini.

Category, Cooking Method

Ingredients

 ½ cup of rice, rinsed
 1 Cup of water
 ¼ Cup of pine nuts
 1 Zucchini cut into 1/8 inch rounds
 2 Tbsp of oil
 1 teaspoon of salt
 Splash of wine

Directions

1

Rinse the rice and add it to 1 cup of boiling water. Stir, then reduce the heat so the rice is cooking on a slow simmer. Cover. for 8-10 minutes.

2

While the rice is cooking, heat the wok and add the pine nuts. Toast them until they are slightly golden then place the nuts in a small bowl.

3

Reheat the wok and add the oil and salt.
When the oil is hot add the zucchini rounds and toss gently.

4

After 1 minute, add the mushroom seasoning and the pine nuts.

5

Gently toss for another 1-2 minutes or until the zucchini is slightly softened but not mushy.
Add a wine.

6

Plate the cooked rice and top with the zucchini.

ZUCHINI AND RICE

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