![Gremolata Rice](-/media/images/united-states/widen/recipes/gremolata_rice.jpg?h=875&width=2000&udi=1&cropregion=0,354,5003,2543)
Gremolata Rice
Gremolata Rice
KEEP SCREEN ON
Yield: Makes 4 (1 cup) servings
Ingredients
Ingredients
1 cup basmati rice2 tablespoon olive oil
3 cups vegetable or chicken stock
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/2 cup carrots, diced
Salt and freshly ground black pepper
Gremolata Ingredients
1 lemon, zested and juiced2 tablespoons parsley, finely chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
Preparation Method
- Bring stock to a simmer in a small sauce pot.
- Heat olive oil in a medium saucepan over medium heat. Add carrots, zucchini, and squash and sauté for 1-2 minutes until beginning to soften.
- Stir in rice and continue cooking over medium heat until rice is lightly toasted, another 1-2 minutes.
- Add the hot stock and bring to a boil, then reduce the heat to low and cover. Cook for 25 minutes, then remove the pan and rest 5 minutes.
- Mix gremolata ingredients in a small bowl, then mix into rice with a fork to fluff the grains without mashing them.
- Season to taste with salt and pepper as needed.