As I have mentioned before, I have some picky eaters in my house. L is actually pretty good about eating vegetables, but she is going through a phase where she refuses to try anything that looks different or is a bright or bold color. This is a perfect way to neutralize the color and keep a smooth texture. I think I will try this with other vegetables too. I've used chopped up carrots in rice before and peas would be good too. Spinach maybe? Anyway, here is the recipe...
Ingredients:
1 cup uncooked rice
3 cups chicken broth (watch ingredients)
2 tablespoons butter (oil would work too, but use a little less)
1 medium or 2 small zucchini, grated (my blender pureed the zucchini so I will be grating it in the cheese grater from now on)
1 cup shredded sharp or mild cheddar
1 Tbsp. onion powder
salt and pepper, to taste
splash of milk, if needed (mine did not need this)
Instructions:
Pour the chicken broth and rice into a saucepan and bring to a boil. Turn the heat down to a simmer. Simmer, stirring regularly, for 15 - 20 minutes or until most of the liquid is absorbed. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. (Note: If you are using carrots and prefer to have them tender to be similar in texture to the rice, put the carrot (if shredded or chopped) in the chicken broth with the rice. You may need to add a little bit more broth) Stir until well incorporated. Cover and let sit for 5 minutes. Stir again and add onion powder and salt and pepper to taste. Add a splash of milk if you'd like to thin out the texture a little bit.
This recipe was modified from the recipe I found HERE.
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