Rice and Zucchini

The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.

Ingredients

• 2 small zucchini, about 1/2-pound total
• 1 tablespoon butter
• ½ cup finely chopped onions
• 2 teaspoons turmeric
• 1 cup converted rice
• 1 ½ cups water
• Bay leaf
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    229 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 7 milligrams cholesterol; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
2. Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
3. Remove from the heat, add the coriander and mix well with a fork.

30 minutes