The stretchy rice with mozzarella and zucchini is certainly practical to make as a first course. The inspiration for this dish comes from the simple stretchy rice my mom often cooked as a habit. I thought of this variation by adding ham and mozzarella, which she would certainly have appreciated. I’ll put it on the list for when she returns to me.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice
- Zucchini (1 medium)
- 7 oz Mozzarella
- 5 oz Cooked Ham
- as needed Extra Virgin Olive Oil
- Butter (A pat)
- as needed Parsley
- Onions (1 medium onion)
Tools
- Pot
- Pan
Preparation
Boil the rice in a pot with plenty of water and follow the directions on the package for cooking times, generally fifteen/seventeen minutes.
Meanwhile, in a pan with extra virgin olive oil (4 tablespoons) and a pat of butter, brown the onion and add the diced ham and chopped zucchini.
Also add the finely chopped parsley and half a cup of water. Salt, cover with a lid and cook over low heat for twelve minutes. Check and stir during cooking.
Drain the rice, put it back in the pot with the zucchini, and finally add the mozzarella in pieces. Stir and serve the stretchy rice with mozzarella and zucchini hot and tasty.
STRETCHY RICE WITH MOZZARELLA AND ZUCCHINI
Tip for the stretchy rice with mozzarella and zucchini recipe: Do not prolong the cooking time for the zucchini. I find them less tasty if they’re too wilted. Zucchini are not an essential ingredient for the recipe since my mom also made it without, and it was delicious. In fact, let’s say most children would probably prefer it without, as they are unfortunately not very familiar with vegetables that adults usually enjoy eating.
Obviously, one should nevertheless educate to appreciate the beneficial vegetables.
COME AND TAKE A LOOK ALSO AT THE PINTEREST BOARD THE CHEF WHO RECOVERS
