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Rice in zucchini

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 2 PEOPLE

round zucchini, 2
carnaroli rice, 3,5 oz
hot water q.b.
butter, 3 tbsp
chopped mint
chilli

PROCEDURE

In a pan melt the butter and add the rice and toast it for a few minutes.
Pour hot water in place of the classic broth and cook.
Cut the zucchini creating a hat with the top and dig away the pulp.
Steam the zucchini pulp and excavated.
Once cooked, reduce to puree the pulp and add the salt, 1/2 teaspoon of mint and a pinch of red pepper. Add the rice and cook more with the aid of hot water when you need it in order not to over-tighten the rice. Once ready, fill the zucchini and serve hot.
You can just eat everything and consider it a main dish.

Thanks to: Cooking With Julia

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