Crunchy Buttered Rice with Carrots and Parmesan Zucchini

"The different textures of this dish are great together!"
 
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photo by SoupFreak photo by SoupFreak
photo by SoupFreak
Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid).
  • Add the onion and saute' until tender, stirring, which will take about 5 minutes.
  • Stir in the broth, cover skillet, and heat to boiling.
  • When boiling, stir in the rice, diced carrot, and garlic, then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed.
  • When rice has cooked for 15 minutes, melt the remaining 3 Tbsp of butter, uncover the rice and drizzle 2 Tbsp of the butter evenly over the top.
  • Turn the heat to high, and using a large spoon or spatula, press down on the rice.
  • Spread a layer of the zucchini slices over the top of the rice; drizzle with the remaining Tbsp of butter; sprinkle with salt and pepper to taste, then the grated Parmesan cheese.
  • Cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown; if you have a gas stove as opposed to electric, times and temperatures may vary to achieve the desired texture.
  • As the rice is cooking, you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress.
  • Not all the rice will become crunchy- there will be a nice mixture of textures and tastes; serve a bit of the crunchy rice layer with every spoonful.
  • Makes 4 to 6 servings.

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Reviews

  1. Missy Wombat
    The only change I made was a minor one - using chicken flavoured vegetable stock as I am a vegetarian. Every Monday I cook a rice dish and I can see this one becoming a favourite especially when zucchini are plentiful. It is a very buttery dish and the taste reflects this. A few extra herbs would not do any harm as it is a quite mild dish. Parmesan or some kind of tasty or sharp cheese is needed to provide a little contrast. I liked the crunchy rice touch and my toddler loved the carrots and the crunchy rice as well. It is a very more-ish dish and it goes down very easily.
     
  2. SoupFreak
    This turned out perfectly the very first time I made it. The textures are perfect, and it's quite easy over all. Definitely a favorite.
     
  3. Piixsaar
    This was so delicious and I loved all the different textures! Because I had a pot of leftover veg rice on hand, I started from Step 5 - melted butter in a pot, pressed the cooked rice down, etc. When done, there was a gorgeous crispy buttery crust of rice at the bottom of the pot. Yummy comfort food!
     
  4. Ginny Sue
    If you're looking for a rice dish that is different and delicious, this is the one! I made it just as described in the recipe except I used 1 can of chicken broth which is slightly less than 2 cups. I did not find this bland at all, but I did use a large amount of freshly ground black pepper. Loved the crunchy bottom!
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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