Crunchy Buttered Rice with Carrots and Parmesan Zucchini
Elevate your weeknight dinner with this irresistible Crunchy Buttered Rice with Carrots and Parmesan Zucchini. This recipe combines fluffy long-grain white rice toasted to golden perfection in butter, sweet caramelized carrots, and tender zucchini slices coated in melted Parmesan cheese. The addition of toasted panko breadcrumbs delivers the perfect crunch, while a hint of garlic and black pepper enhances each bite with subtle seasoning. Ready in just 40 minutes, this vibrant dish is easy to prepare yet full of gourmet flair, making it ideal for busy evenings or casual gatherings. Serve it warm and garnish with freshly chopped parsley for a fresh, herbal finish. Perfect for vegetarians and lovers of hearty, veggie-packed comfort food!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 3 tablespoons unsalted butter
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 medium carrots, peeled and diced
- 1 medium zucchini, sliced into thin discs
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low and cover with a lid. Cook for 15-18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
Meanwhile, heat 2 tablespoons of butter in a large non-stick skillet over medium heat. Add the cooked rice and spread it out evenly in the pan. Press it gently with a spatula to form a layer. Allow the rice to cook undisturbed for 5-7 minutes or until the bottom is golden and crispy. Toss gently to mix the crispy pieces throughout. Set aside.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots and sauté for 5-7 minutes until softened and lightly caramelized. Remove from the pan and set aside.
Add another tablespoon of olive oil to the skillet. Place the zucchini slices in a single layer and sprinkle with garlic powder and black pepper. Cook for 2-3 minutes on each side until golden brown and tender.
Remove the zucchini slices from the skillet and sprinkle them with grated Parmesan cheese while still warm, allowing the cheese to melt.
In a small dry skillet, toast the panko breadcrumbs over medium heat for 2-3 minutes until golden. Stir frequently to prevent burning.
Combine the buttered rice and sautéed carrots in a serving dish, mixing gently. Top with the Parmesan-coated zucchini slices and sprinkle the toasted panko breadcrumbs over the dish for added crunch.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1041 mg | 80% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
