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Posted by PB On The Run
- August 01, 2007, 08:32:07 PMI'm going to give this recipe a try. We have a ton of squash coming out of the garden right now.
Posted by Dangeruss88
- July 15, 2007, 02:24:36 PMZucchini Rice
4 to 6 servings
3 tablespoons vegetable oil
1 large zucchini, cut into 1/2-inch chunks
1 medium onion, chopped
2 cups uncooked fine egg noodles
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (6-ounce) package long-grain and wild rice mix with seasoning packet
In a large skillet, heat the oil over medium-high heat. Add the zucchini and onion and sauté for 6 to 8 minutes, or until lightly browned.
Add the noodles to the skillet and cook for 4 to 6 minutes, or until browned, stirring occasionally. Add the remaining ingredients; mix well and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until all the liquid is absorbed.
OPTIONS: I call for zucchini here, but just about any fresh vegetable can be chopped and added to the dish, depending upon what you have in the veggie bin. Make it different every time!
4 to 6 servings
3 tablespoons vegetable oil
1 large zucchini, cut into 1/2-inch chunks
1 medium onion, chopped
2 cups uncooked fine egg noodles
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (6-ounce) package long-grain and wild rice mix with seasoning packet
In a large skillet, heat the oil over medium-high heat. Add the zucchini and onion and sauté for 6 to 8 minutes, or until lightly browned.
Add the noodles to the skillet and cook for 4 to 6 minutes, or until browned, stirring occasionally. Add the remaining ingredients; mix well and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until all the liquid is absorbed.
OPTIONS: I call for zucchini here, but just about any fresh vegetable can be chopped and added to the dish, depending upon what you have in the veggie bin. Make it different every time!