Total Time
25mins
Prep 5 mins
Cook 20 mins

Adapted from Quick Cooking Dec 2001 recipe. A very pretty side dish that goes well with a variety of meats.

Ingredients Nutrition

Directions

  1. In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
  2. Stir in the rice and carrot.
  3. Reduce heat; cover and simmer for 10 minutes.
  4. Add zucchini slices and simmer another 10 minutes or until zucchini is tender.
Most Helpful

3 5

This was okay, but a bit bland for our tastes. The basil didn't come through very well, and I had to add onion and salt to give a bit more flavor. It was easy to tweak, and pretty and colorful, but could have been better.

5 5

Very nice recipe. The rice comes out with a bit of creaminess from the butter, and it is a great use for summer's bounty of zucchini. We ended up with 6 servings as a side dish. Thanks for sharing! ZWT8

5 5

Reviewed for ZWT8 visit to France. Easy to make and made a great meal with a grilled chicken breast. I used gluten-free chicken stock/broth to make this meal gluten-free suitable. We really enjoyed this dish and its definitely a make again recipe for my family. Photo to be posted also.