Mt Rainer Zucchini And Rice Recipes

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MT. RAINER ZUCCHINI AND RICE



Mt. Rainer Zucchini and Rice image

This is a recipe some coworkers of mine made for an outdoor Dutch oven cooking competition about 20 years ago and I've adapted to a conventional oven. My wife loves this and we've even had it as a main course although it is better suited to a side dish due to its rich flavor.

Provided by Ted Y

Categories     Rice Casserole

Time 1h

Yield 8

Number Of Ingredients 13

¼ cup butter
1 onion, diced
1 cup brown and wild rice mix
¼ cup water
2 large tomatoes, diced
4 small zucchini, sliced
½ cup shredded Colby cheese
2 cups sour cream
2 cloves garlic, crushed
1 teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
¼ teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
  • Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
  • Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 20.1 g, Cholesterol 48.4 mg, Fat 21.1 g, Fiber 2.9 g, Protein 6.9 g, SaturatedFat 12.9 g, Sodium 504.9 mg, Sugar 3.6 g

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

RICE WITH ZUCCHINI



Rice With Zucchini image

Provided by Pierre Franey

Categories     one pot, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 small zucchini, about 1/2 pound
3 tablespoons butter
1/3 cup finely chopped onion
1 cup rice
1 1/2 cups chicken broth
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
  • Heat two tablespoons of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the zucchini and stir. Add the rice, chicken broth, salt and pepper.
  • Bring to a boil. Cover closely and let simmer 17 minutes.
  • Gently stir in the remaining butter and serve.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 3 grams, TransFat 0 grams

MT. RAINER ZUCCHINI AND RICE



Mt. Rainer Zucchini and Rice image

This is a recipe some coworkers of mine made for an outdoor Dutch oven cooking competition about 20 years ago and I've adapted to a conventional oven. My wife loves this and we've even had it as a main course although it is better suited to a side dish due to its rich flavor.

Provided by Ted Y

Categories     Rice Casserole

Time 1h

Yield 8

Number Of Ingredients 13

¼ cup butter
1 onion, diced
1 cup brown and wild rice mix
¼ cup water
2 large tomatoes, diced
4 small zucchini, sliced
½ cup shredded Colby cheese
2 cups sour cream
2 cloves garlic, crushed
1 teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
¼ teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
  • Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
  • Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 20.1 g, Cholesterol 48.4 mg, Fat 21.1 g, Fiber 2.9 g, Protein 6.9 g, SaturatedFat 12.9 g, Sodium 504.9 mg, Sugar 3.6 g

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