ZUCCHINI RICE
I have wanted to make this zucchini rice for so long. Things come up and plans change and I just haven’t gotten around to it. Until now!
This was so scrumptious, it was a little creamy but no butter was used. It was a nice update on a side of brown rice and it had a little tang to it that gave it a lot of flavor.
The original recipe used miso but I used soy sauce instead (one of AU’s top favorite sauces), and I really enjoy soy sauce as well when it’s mixed in rice.
This zucchini rice is almost fun to make because you don’t have the rice and zucchini as separate sides, but you have them mixed together.
I love some roasted/sautéed zucchini, but not soft zucchini. I still like it with a little crunch and texture. I really dislike mushy veggies, it reminds me of baby food.
Last weekend I went to Kanki, I love that restaurant, and I took mental notes as the chef prepared the zucchini. It is never mushy there or overcooked but it is cooked at such a high temperature. I was watching him cook and thinking to myself how can I replicate that zucchini. So I decided that in the past I have been cooking it too long and this time I made sure I cooked it less.
And it worked!
I paired this rice with some honey balsamic chicken tenders that I first made a few months ago. It was totally amazing together.
Who loves sesame seeds? Me!! Especially at Kanki; I guess that is on the brain! But really I mixed some into the rice just as it was cooked and then sprinkled some on top of the whole dish. They give a slight crunch to the otherwise softish dish and I am all about mixing some textures for your taste buds.
I am still learning how to use my new lens. It is so cool the way it works with the blurred background and a focused foreground. However, I have a long way to go and a lot to learn. Photography is not easy! Trust me.
Enjoy this fresh new side dish :).
Joanna
Hello!
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