Monday, October 4, 2010

Creamy Roasted Zucchini Rice

2 TBSP chicken drippings
1/4 c. orzo, small pasta, spaghetti broken into small bits
1 c. white rice
2 c. white wine
2 c. chicken stock
1 zucchini, cut into matchsticks
cooking spray
salt and pepper

Take 2 TBSP drippings from a roasted chicken, trying to get more of the fat than juice. Heat in a medium heat skillet for 30-45 seconds until the liquid has dissipated and remaining is hot. Add the pasta, and cook until browned. Once browned, add the rice and toast until browned.

Spray a small baking sheet, spread out zucchini, and cover the top with cooking spray. Season with garlic salt and pepper. Cook under a low broiler, stirring occasionally until roasted and there are dark brown spots.

Add in 1/2 c of the stock and cook, stirring constantly until liquid is absorbed. Continue adding liquid, 1/2 c. at a time alternating the wine and stock. If rice still doesn't seem cooked after its all been added, add in 1/2 c water at a time until its the firmness desired. Mix zucchini into rice and serve.

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