Baked Rice with Zucchini and Turmeric is delicious and also very attractive to bring to the table. At first glance, it might seem complicated and time-consuming to prepare, but it’s not; in fact, it’s definitely quicker than a traditional risotto. The tasting of this experiment was entrusted to my husband, but soon, I will also serve it to my guests, because bringing baked rice to the table is indeed impressive.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 12 oz Carnaroli rice
- 1.5 lbs Roman zucchini
- 2 large cloves garlic
- 4 teaspoons ground turmeric
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
- Pot
- Pan non-stick
- Baking tray
- Parchment paper
- Skewers wooden
Instructions
First of all, organize your workspace with all the ingredients, already measured, to have everything at hand.
Immediately start boiling the rice, but cook it for only 10 minutes, as it will continue cooking in the oven.
In the meantime, wash the zucchini, dry them, and cut them into small cubes along with the two garlic cloves, and sauté them in a pan with 4 tablespoons of extra virgin olive oil.
Add salt, pepper, and cook for a few minutes on high heat until they brown but remain crunchy.
Pour the rice into the pan, but with the heat off, add the turmeric, mix well, and adjust the salt if necessary.
Prepare 4 sheets of parchment paper, and place a portion of seasoned rice in the center of each.
Close it, giving it the shape of a candy, sealing it with two wooden skewers, but leaving the central part open so that the rice can gratinate.
Bake in a preheated oven at 356°F, static, placing the tray on the top rack, and bake for about 10 minutes.
Serve your Baked Rice with Zucchini and Turmeric, placing each parchment packet on a plate, and eat immediately.
Tip: if you want to save time, you can prepare everything the day before, leaving the baking for just before serving.
If you like rice, don’t miss: Marinara Risotto with Tomato
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