Monday, August 5, 2013

Recipe: Black Rice Stuffed Zucchini

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A while ago, I got some black rice at Costco.  We have been loving it!  It's nutty and full of good stuff, like antioxidants and fiber, as well as some protein.  Nice for a meatless Monday dinner, I thought.  So, I grabbed some of my zucchini from my CSA share and made a delicious dinner, and everyone gobbled it up.

I had mine with some salad (also from my CSA).

Black Rice Stuffed Zucchini

3 Tbsp butter
1 onion, chopped
1 clove garlic, chopped
1 c black rice, rinsed
2 c water or veggie broth
2 Tbsp pesto
1/2 c crumbled feta cheese
3-4 large zucchini

Melt 2 Tbsp butter in a large sauce pan.  Add onion and garlic, and saute until the onion is soft.  Stir in the rice and coat with the butter, then saute for about 5 minutes, to lightly toast it.  Add the water or broth and simmer, covered, until the rice is cooked.  Add the last tablespoon of butter, along with the pesto and the feta cheese.  Combine well.

While the rice is cooking, cut the zucchini lengthwise and scoop out the center.   Preheat the oven to 350 F.  When the rice is done cooking, scoop it into the zucchini halves and place on a baking sheet, tented with foil.  Bake for about 35 minutes, or until the zucchini is cooked through.  Serve and enjoy.

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