- 1 tbsp EVOO
- 1 cup rice - I used jasmine long grain rice as it was already open!
- 2 cups chicken broth
- 2 tbsp butter
- 2 zucchini (I know 3 are in the pix, but I only needed 2!)
- 1 cup shredded cheddar
- Garlic Powder, salt & pepper to taste (I tasted as I went so I don't know how much I used)
- Splash of milk (I used 1%)
While the rice is cooking, julienne the zucchini; I used my mandolin thin julienne blade, but you can also use a cheese grater or a food processor. Turn off the heat on the rice after 15 minutes and then add in the rest of the ingredients and stir until all are incorporated; I added in a splash of milk so it was not as thick. Make sure to let sit for a few minutes before serving!
(Adapted from "Buns in my oven" blog)