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No time to shop, very little in the fridge and pantry and dinner needs to be ready soon. This throw-together recipe was born of need but became one of our favorite dishes. Serve it as a side dish or dinner with a salad.
In a pot over low heat, saute the onion and garlic until they are translucent. Add the zucchini and increase the heat to medium. Continue cooking for a few minutes on medium heat until the zucchini softens.
Stir in the rice until all the grains are coated with the vegetable mixture and raise the heat to high. Add the water and bring to a boil. Then cover the pot and reduce the heat to low. Cook for approximately 20 minutes or until the rice is tender. Note that I used jasmine rice but follow package cooking directions for any other rice you prefer. Season to taste with salt and pepper and stir in all but two tablespoons of the Parmesan cheese.
Preheat oven to 400 F.
Spray two mini springform pans (mine are 1 3/4″ high x 4 1/2″ in diameter) with non-stick cooking spray and add half the rice mixture to each one. Top each with the remaining Parmesan cheese and bake at 400 F for approximately 30 minutes or until the top is a light golden brown. Then remove the pans from the oven and allow them to cool slightly. Then run a knife along the edges and carefully un-mold the rice cakes onto your plates.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!