Cheesy  Veggie Rice

You can use a variety of lightly sauteed veggies in this dish.  Minced carrots are a nice addition for color…if the season permits.  Remember , you’re looking for a bit of color!

In a heavy bottomed pot with a lid, sauté in 4-5 Tbs olive oil or butter:

• 1 onion-diced
• 1 bell pepper of any color- diced fine
• 1 med-large zucchini- peeled with pith removed-diced
• ½ tsp sea salt  Omit salt if you’re using “Better than Bouillon” for stock.
• 1 tsp black pepper
• 1 tsp sweet paprika or chipotle powder for some heat.

Cook until you see a fond develop (the light brown stuff on the bottom of your pan-where you build flavor).  If you're using non-stick cookware, it’s very difficult to build a fond.

Stir in:

• 2 cups of long grained rice-washed in a sieve
• 2 cups milk
• 2 cups of chicken broth…or broth of your choice.

Bring to a boil, then turn down to a low simmer for 20 minutes. Keep the lid on.  After 20 minutes, check the rice to make sure it’s cooked through.  DO NOT stir until you’re sure the rice is done.

If rice is cooked through,  stir in:

• 2 full cups of cheddar cheese …or cheese of your choice.

Stir vigorously to incorporate the cheese.  Cover the pot again and let it rest for 5 minutes.

Turn out into a serving bowl.

Serve with a protein and top with our tomato chutney recipe.  This is a real kid pleaser.

It’s really good served with curry on top of the rice, chopped, hard-boiled eggs and topped with our tomato chutney.

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