Now that the cool fall weather is here to stay, I’ve had a taste for warm comfort food. This recipe for Zucchini Rice originally came from Manjula’s Kitchen, but my family has adapted it a little to make a quick and easy version we can make in the rice cooker.
We like to use leftovers for lunches and dinners later in the week, so we’ll double it if we want to have extra. We also add turmeric for its anti-inflammatory properties and to give the rice a nice, yellow color.
Measure and rinse 1 cup of rice, set aside
Measure dry spices into bowl
Add oil and butter to a large pan and heat on medium.
When the oil is hot, add the spices. You can test the oil by adding a cumin seed or two – when the cumin cracks or starts to move around in the oil, it’s ready.
Swirl the pan to make sure all the spices cook evenly, then remove the lid and slowly add the water.
Add the zucchini and rice, and stir to mix.
Pour the entire mixture into your rice cooker, press “Cook” (an important step I quite often forget!) and go relax while the rice cooks.
When it’s done, remove the bay leaves, cinnamon stick, peppers, and other whole spices. This will be fairly easy because they usually float to the top. The mustard seeds and zucchini also float to the top, so you’ll need to stir the rice a little to mix everything evenly.
Enjoy! This recipe is great as a main dish or a side dish, and the warm flavors make it great comfort food for cold fall days.
1 cup basmati rice
2 cups water
1 cup grated zucchini with skin
1 tablespoon oil
1 teaspoon butter
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seed
1 teaspoon turmeric
4 dried red peppers
2 bay leaves
1/2 teaspoon salt
1 inch piece of cinnamon stick