Dear readers, I must once again apologize for ignoring you. Two weeks ago, my husband had surgery that had some complications. On the same day, my mother was hospitalized with a serious infection and it was later determined that she had suffered a massive stroke, so I’ve been busy as a double-duty caregiver. Please say prayers, if that’s what you do, for my Mom, who was and is the best mom on Earth, and for Mark, who is my hero and the love of my life.
If you have any cooking experience at all, pilaf is no mystery to you. In fact, you could probably improve upon this recipe while knitting a scarf. But it’s one of my favorites for an easy and delicious side for chiken or fish, perfect for the fall and winter months. And if you’re vegetarian or vegan, a couple of easy switches and omissions will make it a great main dish.
ZUCCHINI PILAF
Ingredients
1 large zucchini squash, quartered and sliced
1/2 medium white or yellow onion, diced
1 cup long grain rice
1 1/2 cups low sodium chicken stock (substitute vegetable stock for vegetarian/vegan menus)
1/2 cup dry white wine or dry vermouth
1 tablespoon extra virgin olive oil (2 tablespoons if omitting butter)
1 tablespoon butter (optional, see above)
1/2 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper to taste
Directions
In a heavy 4 quart casserole or sauce pan, heat the olive oil and butter over medium high heat. Add the zucchini and onions, and cook until onions are translucent, and zucchini is al dente, a little soft but not mushy. Add the rice and cook, stirring frequently until the rice has absorbed the oil and become opaque. Add salt and pepper to taste, add the thyme and continue to sauteè until the thyme is fragrant, about 30 seconds. Add the wine or vermouth and the stock, and bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Do NOT remove the lid! After 20 minutes, fluff the rice and stir with a wooden spoon. Re-cover, turn off the heat and let the pilaf rest for five minutes.
This will serve 4 as a side dish or two to three people as a main course.
Please let me know what you think of this recipe, and how you’ve tweaked it! And please, please pray for my mom. Dance like no one’s watching, and eat well. Peace to you all!
Little Kitchen Miracles 