Rice With Zucchini
- Total Time
- 35 minutes
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Ingredients
- 1small zucchini, about ½ pound
- 3tablespoons butter
- ⅓cup finely chopped onion
- 1cup rice
- 1½cups chicken broth
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
300 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
- Step 2
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.
- Step 3
Bring to a boil. Cover closely and let simmer 17 minutes.
- Step 4
Gently stir in the remaining butter and serve.
Private Notes