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Zucchini Rice

I admit that I am partial to Indian cuisine. If you find that you are a bit afraid of it -- afraid of the heat, or intimidated by the ingredient list -- there are many dishes out there that work very well with Western palates and pantries. This is one of them!

Zucchini Rice

1 c rice
2 c water
1 c zucchini, shredded (with skin on)
1 T oil
1 tsp butter
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
4 dried red peppers, whole
2 bay leaves
1/2 tsp salt
1/2" piece cinnamon stick
1 tsp lemon juice


Heat oil and butter in a heavy saucepan over medium heat. Add cumin seeds and mustard seeds to the oil. After seeds crack, add red pepper and bay leaves.

Add rice and stir-fry for about 2 minutes.

Add water, zucchini, salt and lemon juice. Stir and bring to a boil.

After rice comes to a boil, turn heat down to low and cover the pan. Cook rice for about 15 minutes, or until tender and the water has evaporated.

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