Rice With Vegetables, Cheese and Olive Dressing
Published May 7, 1996
- Total Time
- 45 minutes
- Rating
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Ingredients
½ cup long grain rice
1 cup no-salt-added chicken stock
¾ pound red onion
2 teaspoons olive oil
2 large cloves garlic
1 pound zucchini
1 pound ripe plum tomatoes
Few branches marjoram, to yield 1 tablespoon chopped, or 1 teaspoon dried
10 medium Italian, French or Greek black olives
1 small piece of full-flavored cheese, like taleggio or sharp aged goat, to yield ½ cup coarsely grated
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
77 grams carbs; 14 milligrams cholesterol; 474 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 10 grams fiber; 542 milligrams sodium; 16 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice with stock, and bring to boil in a heavy-bottomed pot. Reduce heat, cover and simmer, cooking 17 minutes, until liquid is absorbed.
- Step 2
Chop onion. Heat nonstick pan until it is very hot, add oil, reduce heat to medium high and saute onion until it begins to soften.
- Step 3
Mince garlic, and add to onion.
- Step 4
Scrub, trim and coarsely chop zucchini; reduce heat to medium, and add zucchini to onion.
- Step 5
Coarsely chop tomatoes and add. Chop marjoram and add. Cook over medium heat.
- Step 6
Pit olives, and stir in.
- Step 7
Grate cheese.
- Step 8
Stir rice, cheese and salt and pepper to taste into vegetables.
Private Notes