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Receta Zucchini with Rice and Coconut Milk
by Catherine Pappas

Zucchini with Rice and Coconut Milk
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • 3 – 4 cups of zucchini – sliced
  • 1 onion – sliced thin
  • 3 cloves of garlic – chopped
  • Healthy handful of fresh basil – sliced
  • 1 cup chicken broth
  • 1 tablespoon – lemon juice
  • 13.5 oz can of coconut milk
  • ¾ tsp. salt
  • ½ tsp. ground black pepper
  • 1 ½ tsp. curry powder
  • 2 tablespoons olive oil
  • 1½ cups uncooked rice

Direcciones

  1. Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings.
  2. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 – 35 minutes.
  3. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste.
  4. Prepare the rice as directed.