Crunchy Buttered Rice With Carrots And Parmesan Zucchini

1. 1

   Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid).

2. 2

   Add the onion and saute' until tender, stirring, which will take about 5 minutes.

3. 3

   Stir in the broth, cover skillet, and heat to boiling.

4. 4

   When boiling, stir in the rice, diced carrot, and garlic, then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed.

5. 5

   When rice has cooked for 15 minutes, melt the remaining 3 Tbsp of butter, uncover the rice and drizzle 2 Tbsp of the butter evenly over the top.

6. 6

   Turn the heat to high, and using a large spoon or spatula, press down on the rice.

7. 7

   Spread a layer of the zucchini slices over the top of the rice; drizzle with the remaining Tbsp of butter; sprinkle with salt and pepper to taste, then the grated Parmesan cheese.

8. 8

   Cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown; if you have a gas stove as opposed to electric, times and temperatures may vary to achieve the desired texture.

9. 9

   As the rice is cooking, you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress.

10. 10

    Not all the rice will become crunchy- there will be a nice mixture of textures and tastes; serve a bit of the crunchy rice layer with every spoonful.

* Per serving · 4 servings · Values may vary.