1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice
Preheat oven to 350°F.
In a 2-quart flameproof casserole or saucepan heat oil
over moderately high heat until hot but not smoking and add onion and
garlic. Reduce heat to moderately low and cook onion mixture, covered,
stirring occasionally, about 4 minutes, or until softened. Increase heat
to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and
bring to a boil, covered.
Bake rice, covered, in middle of oven about 20 minutes,
or until liquid is absorbed. Stir in zucchini and let stand, covered, 5
minutes.
Notes: If you like more spice, flavor it as you wish. However, if serving with a spicy main, I'd recommend keeping it as is to balance the dish.
Serves 4-6
Gourmet
December 1996
