Rice with Zucchini

How to prepare rice with zucchini

1. Cut the zucchini into batons, but not too small, so they don't fall apart after roasting. Sprinkle with salt and let drain for 15-30 minutes on paper towels. After this time, absorb well the water released.
2. Place the zucchini in an oven-safe dish where they fit in a single layer. Sprinkle with black pepper.
3. Roast at 220°C (425°F) (with browning program if you have one) for 30 minutes, stirring once halfway through.
4. While the zucchini roasts, cook the rice. Wash in several changes of water until the water runs clear, no longer milky.
5. Bring plenty of water to a boil with salt. When boiling, add the rice and let it cook over medium heat for only 2 minutes. Then turn the heat to low, the water should only barely simmer now. Leave it like this until the grain is done but still feels slightly firm in the center. This time depends on your rice. You'll need to check it periodically. Don't go by the cooking time on the package this time. When the grain is soft but feels like it needs a bit more, turn off the heat and let the rice sit in the water for about 2 minutes. After this time it should be fully cooked.
   Cooking it this way, you don't risk the short-grain rice overcooking and becoming gluey or even mushy.
7. Drain the rice, mix in a little salt (mix gently with two forks, as the grains are still fragile when hot) and let it sit until the zucchini is ready.
8. Take out the dish with the zucchini. Add the cooked rice, finely grated parmesan and butter. Mix gently with two forks until completely melted. We use the heat of the dish and the zucchini to melt the butter and parmesan. Taste for salt during this time and add more if needed.
9. Add the basil cut into strips and a little grated lemon zest (about 4-5 passes with a fine grater - microplane - over the lemon). It's better immediately with all the fresh flavors and good rice texture.
   

Print