Greens & Beans: Again with the zucchini

Zucchini rice casserole

I used 2 teaspoons of verdurette to flavor my rice, but almost nobody makes verdurette – basically homemade bouillon. So use some boullion or broth, instead. If you don’t have spring onions, use whatever kind happen to be on hand.

Serves 8-10.

Ingredients:

- 2 cups raw long-grain white rice
- 3 cups water or vegetable broth
- 1 cube bouillon, if not using broth (or 2 teaspoons verdurette)
- 2 tablespoons butter
- 1/2 cup sliced spring onions with their greens
- 2 cups half-moon sliced zucchini
- 1 cup grated carrot
- 1 cup chopped tomatoes
- 2-5 cloves garlic, crushed
- 2-3 tablespoons olive oil
- Half a lemon
- Salt and pepper to taste
- 1 /12 to 2 cups grated sharp cheddar

Directions:

Saute the rice in butter over medium heat for several minutes, stirring often. Add liquid and bouillon if using, and put a lid on the pot. Bring to a boil, then turn heat to low and simmer 15 minutes. Remove from heat, let sit another 10 minutes (don’t remove lid).

Meanwhile, saute onions, zucchini and carrots in olive oil. When everything is becoming nicely browned, add garlic and tomatoes. Turn off burner, and let them cook in the residual heat. Squeeze lemon juice over, and add salt and pepper to taste.

When rice is done, fluff it with a fork, then mix it with the vegetables. Layer in an 8 or 9-inch round casserole dish with the cheese; half rice, then half cheese, then repeat. Bake briefly, if you like. to melt cheese.