Basmaticoconutricewithmushroomsandzucchini Recipes

ZUCCHINI AND MUSHROOM SKILLET

Zucchini and Mushroom Skillet image

Make and share this Zucchini and Mushroom Skillet recipe from Food.com.

Provided by riffraff

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 medium zucchini
8 ounces fresh mushrooms, quartered
1 medium onion, sliced
olive oil
2 garlic cloves, crushed
1/2 teaspoon oregano
salt and pepper

Steps:

Cut zucchini in half and then into 1 inch pieces.
Heat enough olive oil to saute in a heavy skillet over medium high heat.
Add zucchini, mushrooms, onion and garlic.
Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
Stir in oregano and salt and pepper to taste.

Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5

BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI

Basmati Coconut Rice With Mushrooms and Zucchini image

Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.

Provided by Brian Holley

Categories Long Grain Rice

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups basmati rice, washed and drained
2 tablespoons dessicated unsweetened coconut
3 1/2 cups water
1 chicken stock cube
1 teaspoon cumin seed (optional)
1 ounce butter
1 lemon, rind of, grated
6 ounces button mushrooms, quartered
1 zucchini, cut into matchsticks
1 ounce butter

Steps:

Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
While the rice is cooking :-.
Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

Nutrition Facts : Calories 509.9, Fat 19, SaturatedFat 11.8, Cholesterol 30.6, Sodium 390, Carbohydrate 76.5, Fiber 5.4, Sugar 2.9, Protein 10.1

BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI

Basmati Coconut Rice With Mushrooms and Zucchini image

Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.

Provided by Brian Holley

Categories Long Grain Rice

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups basmati rice, washed and drained
2 tablespoons dessicated unsweetened coconut
3 1/2 cups water
1 chicken stock cube
1 teaspoon cumin seed (optional)
1 ounce butter
1 lemon, rind of, grated
6 ounces button mushrooms, quartered
1 zucchini, cut into matchsticks
1 ounce butter

Steps:

Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
While the rice is cooking :-.
Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

Nutrition Facts : Calories 509.9, Fat 19, SaturatedFat 11.8, Cholesterol 30.6, Sodium 390, Carbohydrate 76.5, Fiber 5.4, Sugar 2.9, Protein 10.1

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