I'm always looking for new side dishes, especially ones that combine starch and vegetable. This recipe for Cheesy Zucchini Rice sounded like a perfect way to use zucchini before the season ends.
When I told SP what we were having he was more than a little skeptical. I think he wasn't sure what to expect, but as soon as he tasted it he proclaimed he would eat an entire bowl of just the rice. And yet the man claims not to like risotto. Go figure. Baby Girl was also a big fan. Not for moms of picky kids, this is a great way to sneak in veggies.
Don't be shy with the salt and pepper in this dish. Because of the zucchini the rice needs a good amount of salt. I've also realized I'm disappointed in my supermarket brand cheddar cheese. Our store brand is pretty stellar in most instances, but their cheese is just bland. Make sure to use a nice, sharp cheese that actually packs some flavor.
Cheesy Zucchini Rice
Very Slightly Modified from Pink Parsley
1 3/4 cups chicken broth
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater then wrung dry in a clean kitchen towel
1 cup shredded sharp cheddar
Salt and pepper, to taste
Bring the broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to low. Cook 20 minutes, or until most of the liquid has been absorbed.
Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season liberally with salt and pepper, and serve.