Crunchy Buttered Rice With Carrots And Parmesan Zucchini Recipe

Verified Recipe

Time: 35 minutes



  1. butter
  2. onion
  3. low sodium chicken broth
  4. long grain white rice
  5. carrot
  6. garlic
  7. zucchini
  8. salt & freshly ground black pepper
  9. parmesan cheese


  1. melt 1 tbsp of butter in a large skillet', "add the onion and saute' until tender , stirring , which will take about 5 minutes", 'stir in the broth , cover skillet , and heat to boiling
  2. when boiling , stir in the rice , diced carrot , and garlic , then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed
  3. when rice has cooked for 15 minutes , melt the remaining 3 tbsp of butter , uncover the rice and drizzle 2 tbsp of the butter evenly over the top
  4. turn the heat to high , and using a large spoon or spatula , press down on the rice
  5. spread a layer of the zucchini slices over the top of the rice
  6. drizzle with the remaining tbsp of butter
  7. sprinkle with salt and pepper to taste , then the grated parmesan cheese
  8. cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown
  9. if you have a gas stove as opposed to electric , times and temperatures may vary to achieve the desired texture
  10. as the rice is cooking , you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress
  11. not all the rice will become crunchy- there will be a nice mixture of textures and tastes
  12. serve a bit of the crunchy rice layer with every spoonful
  13. makes 4 to 6 servings

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