Ingredients
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1 teaspoon salt
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2 tablespoons vegetable oil or 2 tablespoons olive oil
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1 small leeks or 1 small onion, finely chopped
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1 small zucchini, shredded
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3 cups hot water or 3 cups chicken broth
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1/4 teaspoon pepper
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2 tablespoons fresh parsley, finely chopped
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2 tablespoons parmesan cheese
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1 small carrot, peeled and shredded
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1 1/2 cups long-grain rice
Instructions
- In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
- Turn up heat to high and add rice.
- Cook for about 3 minutes, stirring constantly.
- Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
- Add the hot water or stock to rice and gently stir.
- Bring up to a boil.
- Cover and reduce heat to medium low.
- Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
- Add the salt, pepper, parsley, and parmesan and serve immediately.