vegetable pad thai: recipe here
salmon and veggie stir fry: recipe here
Zucchini Rice
I think I’ve found my new go-to side dish. It’s a simple variation on rice with shredded zucchini throughout with a little bit of butter. It’s a quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything!
Zucchini Rice (adapted from The Comfort of Cooking):
Yields 6 servings
- 1 cup long-grain white rice
- 1-2 medium zucchinis, coarsely grated
- 3 tablespoons butter
- Kosher salt and freshly ground black pepper, to taste
Cook rice according to package instructions.
Remove from heat and add the butter and zucchini.
Cover and let stand 5 minutes.
Fluff rice with a fork; season with salt and pepper, to taste.
Serve immediately.
