Low Country Rice Recipe Recipe For Zucchini

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LOW COUNTRY ZUCCHINI AND YELLOW SQUASH



Low Country Zucchini and Yellow Squash image

A good side dish and gives the squash a new twist! The original recipe calls for bacon or bacon drippings. You may substitute chicken bouillon cubes instead.

Provided by Miss Annie

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 medium zucchini, sliced 1/4 inch thick
2 medium yellow squash, sliced 1/4 inch thick
1 sweet bell pepper, cut in 1 inch pieces
1 medium onion, diced
4 fresh tomatoes, medium size crushed (or 2 cans stewed tomatoes)
1/4 teaspoon dried rosemary
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon bacon drippings (or 2 chicken bouillon cubes)

Steps:

  • Place all ingredients in a medium saucepan and cook on medium heat, covered, 8-10 minutes.

SPANISH RICE WITH ZUCCHINI



Spanish Rice with Zucchini image

Provided by George D. Morrison

Categories     Garlic     Onion     Rice     Side     Bake     Quick & Easy     Wheat/Gluten-Free     Zucchini     Winter     Gourmet     California     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice

Steps:

  • Preheat oven to 350°F.
  • In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
  • Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

RICE AND ZUCCHINI



Rice and Zucchini image

The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 small zucchini, about 1/2-pound total
1 tablespoon butter
1/2 cup finely chopped onions
2 teaspoons turmeric
1 cup converted rice
1 1/2 cups water
Bay leaf
Salt and freshly ground pepper to taste
2 tablespoons finely chopped coriander

Steps:

  • Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
  • Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
  • Remove from the heat, add the coriander and mix well with a fork.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS



Fried Rice With Zucchini, Corn, and Beans image

Make and share this Fried Rice With Zucchini, Corn, and Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Long Grain Rice

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups long-grain rice (converted)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil, divided
2 medium zucchini, cut into 1/2 inch dice
8 scallions, chopped (white and green parts)
2 garlic cloves, crushed through a press
2 cups fresh corn kernels (or thawed frozen corn kernels)
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/2 cups low sodium chicken broth, divided
fresh ground black pepper, to taste

Steps:

  • Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
  • Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
  • Remove pan from heat and let stand for 5 minutes.
  • Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
  • Cover and refrigerate until the rice is well chilled, at least 4 hours.
  • Heat 2 T. oil in a large skillet over med-high heat.
  • Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
  • Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
  • Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
  • Transfer to a platter, loosely cover and keep at room temperature.
  • Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
  • Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
  • Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
  • Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

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