This big guy rendered a tomato zucchini casserole for eight over the 4th of July and recently we had this delightful rice with sauteed scallops. What more can you ask for? Well, another meal for four and a wonderful cold paella for an evening on the lake!
I was horrified a couple of days ago to find the butt end of this zucchini sitting in my vegetable drawer. I hate to throw stuff out, particularly when it is home grown, so that evening I pulled out some scallops and decided to accompany them with a zucchini rice and whatever else I could think of. Also in the fridge, half of a red pepper, still crisp from who knows when. Of course, the Lemon Balm is one of the most successful herbs I've grown this summer so that also had to do double duty.
Finally my refrigerator is back to normal from when we entertained guests over the holiday weekend . I feel so productive, although I still need to work on some of the leftover frozen hamburger rolls that we didn't eat on the 4th of July!
Ingredients
1/2 cup chopped zucchini
1/2 chopped red bell pepper
1 small red tomato
1/2 onion
1 TB olive oil
1 TB butter
1 cup Basmati Rice
1/2 cube chicken bouillon
1 1/2 cups water
2 TB Lemon Balm chopped fine
Pine nuts
Salt and Pepper
Pine nuts, optional*
Directions
Coat the pan with the olive oil and butter. Add zucchini, red pepper and onion and sautee until al dente. Add chopped tomato and cook for one minute. You really want to render some pulp here to color and flavor the rice. Pour the rice, add the water and bouillon cube, salt and bring to a boil. Add the lemon balm and cover. Cook rice until done. Correct for salt and pepper. Sprinkle some freshly grated Parmesan Cheese and pine nuts , cover and let sit for about 5 minutes. Serve with Sauteed Scallops in butter.
*don't add pine nuts if you are planning to use the leftovers for Picnic Paella
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