|Zucchini with Rice, Pine Nuts & Currants|
When I made cod with spinach the other day, I ended up with some leftover currants and toasted pine nuts. Not wanting to be wasteful, I decided to add them to another Lent-friendly recipe, Zucchini with Rice, just to jazz it up a bit. They’re optional ingredients in this, so if you don’t have them or want to use them, that’s OK. This dish will still be wonderful.
Zucchini with Rice
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
2 medium zucchini, washed and scrubbed, unpeeled, cut into quarters length-wise, and cut into ½ inch pieces
1/2 teaspoon dried oregano
½ tsp. Aleppo red pepper, or a dash of cayenne pepper
salt and pepper to taste
2 cups water
1 cup uncooked long-grain white rice
2 Tbsp. currants, optional
2 Tbsp. toasted pine nuts, optional
1. In a 4 quart saucepan over medium heat, heat the olive oil. Add onions and garlic; sautė for about 2 minutes. Stir in zucchini, and sautė 5 minutes, or until tender. Stir in oregano, Aleppo pepper, salt, and pepper. Continue cooking for about 2 more minutes, making sure seasonings coat the vegetables.
2. Add the water to the vegetable mixture; stir in rice. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, until the rice is tender.
3. Remove pot from heat. Remove pot cover and place a clean towel over the rice – zucchini mixture. Place cover back on pot. Allow rice to rest for 5 minutes. This will help absorb any additional moisture. Gently toss rice-zucchini with a fork. Sprinkle in currants and pine nuts, if using.
Shepherds of long ago created meals of wild greens and herbs as they sought nourishment…