Rice and Zucchini

Name: Rice and Zucchini
Total time: 30 min
Yield: 4 servings
Ingredients: 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

By Pierre Franey

Total Time: 30 minutes
Rating: 4(20)
Comments: Read comments

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.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2small zucchini, about ½-pound total
1tablespoon butter
½cup finely chopped onions
2teaspoons turmeric
1cup converted rice
1½cups water
Bay leaf
Salt and freshly ground pepper to taste
2tablespoons finely chopped coriander

Ingredient Substitution Guide

Preparation

Step 1
Trim and wash the zucchini and cut them into ½-inch cubes, about 2 cups.
Step 2
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.
Step 3
Remove from the heat, add the coriander and mix well with a fork.