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KEEP SCREEN ON

Yield: Makes 4 (1 cup) servings

Ingredients
Ingredients
1 cup basmati rice 

2 tablespoon olive oil                             

3 cups vegetable or chicken stock 

1/2 cup zucchini, diced 

1/2 cup yellow squash, diced 

1/2 cup carrots, diced 

Salt and freshly ground black pepper 



Gremolata Ingredients
1 lemon, zested and juiced 

2 tablespoons parsley, finely chopped 

2 cloves garlic, minced 

2 tablespoons extra virgin olive oil 

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Preparation Method

  1. Bring stock to a simmer in a small sauce pot.
  2. Heat olive oil in a medium saucepan over medium heat. Add carrots, zucchini, and squash and sauté for 1-2 minutes until beginning to soften.
  3. Stir in rice and continue cooking over medium heat until rice is lightly toasted, another 1-2 minutes.
  4. Add the hot stock and bring to a boil, then reduce the heat to low and cover. Cook for 25 minutes, then remove the pan and rest 5 minutes.
  5. Mix gremolata ingredients in a small bowl, then mix into rice with a fork to fluff the grains without mashing them.
  6. Season to taste with salt and pepper as needed.

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