Ingredients
- ½ cup long grain rice
- 1 cup no-salt-added chicken stock
- ¾ pound red onion
- 2 teaspoons olive oil
- 2 large cloves garlic
- 1 pound zucchini
- 1 pound ripe plum tomatoes
- Few branches marjoram, to yield 1 tablespoon chopped, or 1 teaspoon dried
- 10 medium Italian, French or Greek black olives
- 1 small piece of full-flavored cheese, like taleggio or sharp aged goat, to yield 1/2 cup coarsely grated
- ⅛ teaspoon salt
- Freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (2 servings)
537 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 20 grams protein; 32 milligrams cholesterol; 638 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Combine rice with stock, and bring to boil in a heavy-bottomed pot. Reduce heat, cover and simmer, cooking 17 minutes, until liquid is absorbed.
- Chop onion. Heat nonstick pan until it is very hot, add oil, reduce heat to medium high and saute onion until it begins to soften.
- Mince garlic, and add to onion.
- Scrub, trim and coarsely chop zucchini; reduce heat to medium, and add zucchini to onion.
- Coarsely chop tomatoes and add. Chop marjoram and add. Cook over medium heat.
- Pit olives, and stir in.
- Grate cheese.
- Stir rice, cheese and salt and pepper to taste into vegetables.
45 minutes
Dining and Cooking