Rice with Zucchini and Raisins

  • Yield servings

A combination of lemon flavors, zucchini and raisins, this zesty entree is not your average rice dish!


2 tablespoons canola oil
2 tablespoons extra virgin olive oil (I used light)
1/4 cup minced shallots
1 medium green zucchini (peeled, cut into ¼ inch circles and then quarter those into triangle cut)
3/4 cup long grain white rice, brown rice or any type (except wild)
1/4 cup raisins (I had regular sweet raisins, but golden works fine too)
1/4 cup shredded fresh carrot
1/4 teaspoon salt
1 dash freshly ground black pepper
1 1/2 cups chicken broth (gluten-free of course!)
1/4 cup diced fresh parsley leaves
1/2 teaspoon zest of a lemon
1 tablespoon lemon juice


  1. Place the 2 types of oil in a skillet and heat briefly.
  2. After peeling and slicing the zucchini and shallots, add to the oils and saute until the vegetable is just getting soft and before the shallots get brown.
  3. Add the broth and raw rice. Cook with a lid on for 5 minutes.
  4. Stir in the raisins, carrot, salt and pepper, and the zest.
  5. Simmer on low heat until the rice has absorbed the broth but is not too dry. (All rice cooks at different lengths of time, so naming a precise time of cooking is difficult.) Watch until you see that happen. Remove from heat and add the lemon juice and parsley, tossing gently.
  6. Note: If you are preparing with already pre-cooked rice, then merely simmer the zucchini and shallots in the broth for about 2 minutes. Add the remaining ingredients with your cooked rice, and heat for another 2 minutes to absorb the flavors.



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