Thursday, February 10, 2011

Zucchini and bismatti rice

This is a quick and easy vegetarian meal that I make when I don't feel like cooking.  Zucchini is something that they almost always have at the market here so you may end up seeing it quite often on the blog.

1 Medium zucchini cut into rounds then quartered
5-6 grape tomatoes quartered
2 Garlic cloves minced
1/2 Red onion
1 TBSP olive oil
1 TBSP butter
Bismatti Rice

Heat up the olive oil over medium heat in a saute pan and toss in the onions.  Keep the onions moving around the pan and when they start to become a little translucent add the zucchini, tomatoes, and garlic to the pan.  Toss every couple minutes so nothing burns.  After about 5 minutes add the butter and toss to coat everything.  Season with salt and pepper.  The vegetables are done when you can easily pierce them with a fork.
Rinse the rice for about a minute and place in a medium size pot with water (It's 1 cup rice and 1-1/3 cups of water for the rice I use but check your bag of rice for it's directions).  Boil the water and rice and as soon as it begins boiling stir, cover and reduce heat to low.  When the rice is done cooking fluff with a fork.

1 comment:

  1. Looks delicious. I'm actually making something very similar this week, but with shrimp.