Basmati Rice Zucchini Recipes

If you are looking for some new basmati rice zucchini recipes, you’ve come to the right place. This recipe is delicious, easy, and can be easily modified to meet your needs. You can also reduce the ingredients and microwave the rice. You can also add chicken or chopped herbs. Listed below are some of our favorite basmati rice zucchini recipes. We hope you enjoy them! And if you’re tired of plain zucchini rice, try some of our other great ideas.

Basmati Rice Zucchini Recipes

Garlicky Zucchini Rice

A simple four-ingredient dish with a serious flavor punch is Garlicky Zucchini Rice. Made with garlic and oregano, this rice carries the taste of Italy without the carbs. It’s gluten-free, vegan, soy-free, and nut-free, and will add a kick to any dish. Plus, it’s a great side dish, too!

The first step to preparing Garlicky Basmati Rice is to heat rapeseed oil over medium heat. Next, add the minced garlic. Once it’s golden and fragrant, remove it from the oil and spoon it out into a separate dish. Add the basmati rice and stir to combine the ingredients. Cook for the recommended time on the package and fluff with a fork. Repeat this process for as many servings as you need.

Cook the brown rice for 10 minutes. You can use water instead of broth if you prefer. If you are concerned about sodium, choose a low-sodium broth. This way, you won’t end up with a too-salty rice. To achieve fluffy rice, use long-grain basmati rice. Steam helps the rice cook evenly and turn fluffy. Then, add sliced green onions, dried parsley, and lemon zest to your serving.

Once the rice is cooked, it can be refrigerated or frozen for up to three months. If you don’t want to serve it right away, reheat it in a microwave or pot to keep it warm. Just make sure to avoid over-heating it! You can also rate the recipe, share your thoughts on it, and even tag your photos on Instagram. The recipe is guaranteed to be a hit!

Make it: This simple Indian curry is quick and easy to make and is delicious served over rice. Wash the vegetables first. You can start by peeling the onions and garlic. Once the onions are ready, slice them finely and set aside to cool. While you’re cooking, you can also start chopping the spinach and cilantro. This will add more flavor and make the dish more exciting. Then, you’ll be ready for dinner!

Garlicky Zucchini Rice Pilaf

A traditional garnish for rice pilaf is dried fruit. Dried figs and cranberries play off the savory broth, while diced apples and their skins add a pleasantly tart flavor. You can also add nuts for textural contrast. Pistachios or slivered almonds are perfect additions. You can serve this dish with rotisserie chicken or pork chops.

To make this recipe, you’ll need a wide, shallow pan and a lid. Rinse the rice well until the water runs clear. Cover the pan and cook it for about 15 minutes. Before serving, put a clean kitchen towel between the lid and the pan to absorb the moisture. Sprinkle the rice with salt, but don’t over-salt it will bore you. Add more salt if needed, and serve.

Once cooked, stir in the remaining ingredients. If you’re using fresh basmati rice, store it in its original packaging. Keep in the pantry for a few months. Brown basmati rice, on the other hand, can be stored in the freezer for a longer period of time. Once cooled, spread the rice on a baking sheet and keep refrigerated for up to a week. Then, serve the delicious Garlicky Basmati Rice Pilaf!

To make Garlicky Basmati Rice Pilaf, you’ll need a large pot. Heat some olive oil in the pot, then add the rice. Reduce the heat to a simmer, cover the pot, and let the rice cook for about 15 minutes. Then, add the water and stir gently to prevent the rice from breaking. Sprinkle with salt and pepper before serving. The rice should be fluffy and serve hot.

Indian Style Zucchini Rice Pilaf

If you are looking for a quick and easy meal to take for lunch, look no further than an Indian Style Zucchini Rice Pilaf. This rice pillow recipe is a wonderful combination of shredded zucchini and rice that is packed with flavor. It is also a delicious lunchbox recipe because it only takes three to four minutes to cook. To make it even more nutritious, substitute white rice with brown basmati rice. This recipe also works well with other grains and vegetables.

If you are pressed for time, make this dish ahead of time and freeze it for later. This dish is full of vitamins and minerals and can be frozen for later use. Even better, it can be frozen and reheated the next day! To make this dish even healthier, you should buy zucchini that are smaller than the ones you normally use. Then, if you have leftover zucchini, try cutting them into smaller pieces to minimize the seeds.

If you are looking for a healthier option, you can add a dash of turmeric to the rice. Turmeric is a common ingredient in Indian cooking. It has an earthy flavor and a rich yellow color. Due to the cost of saffron, it’s usually used sparingly, but it adds a beautiful yellow and earthy touch to the rice. To prepare the dish ahead of time, simply put all ingredients into a bowl and stir them together.

To make the zucchini rice pillow, simply slice the zucchini and potatoes into small pieces. If you use extra large zucchini, you’ll need to scoop out the seeds and discard the skin. If you haven’t cooked the zucchini yet, you can use it as-is. Remember to add the salt, pepper, and onions, and stir the mixture well to combine. If you like, you can add a spoonful of cream to the zucchini soup to thicken it slightly, but do not add it until it reaches boiling point.

Vegan cashew parmesan and zucchini rice

This recipe for Vegan Cashew Parmesan and Zucchini Rice is a delicious addition to any vegan or dairy-free dinner. You can make your own vegan cheese with only four ingredients, and it takes only a few minutes. You’ll need raw, unsalted cashews and nutritional yeast. You can also add garlic powder or onion powder to add a cheesy taste. Once you’ve made the vegan cashew parmesan, simply store it in the fridge or freezer.

For longer storage, you can freeze the leftover rice in airtight containers or freezer bags. Simply spread it out on a baking sheet and cover with a lid. It keeps for up to three months. You can also reheat leftovers in the microwave. Make sure to add some water to the rice before reheating. Then, you can serve your zucchini rice with your favorite dish! Just make sure to store leftovers properly.

Once roasted, you can use it in other recipes as well! Just make sure you season it with salt before you use it. I use unsalted cashews, so you’ll need to add a little salt to the roasted cashews. You can also use the leftover cashew parmesan in other dishes. The leftovers keep for several days in the fridge, so use them for other recipes as well!

For an added twist, you can use fresh lemon zest and vegan cashew cheese. This cheese is delicious with a tomato sauce that you’ve made yourself. You can even serve the zucchini rice with vegan eggplant parmesan. Instead of oregano, you can also use other herbs. You may also want to add a pinch of black pepper to each serving. If you’re feeling adventurous, you can add more spices to the zucchini rice, including basil and garlic powder.