Marrow Rice
Transform simple ingredients into a comforting, flavorful dish with this Marrow Rice recipe. Perfect as a side dish or light main course, this recipe combines tender white rice infused with the savory warmth of chicken or vegetable stock, sautéed onions, and garlic, all brought to life with the addition of slightly caramelized, diced marrow (zucchini or courgette). The dish is finished with a burst of fresh parsley and an optional sprinkling of Parmesan cheese for a creamy, umami-rich touch. Ready in just 35 minutes, Marrow Rice is a versatile, wholesome recipe ideal for weeknight dinners or special occasions. This easy-to-follow recipe highlights seasonal produce and gentle cooking techniques, making it a must-try for fans of hearty yet healthy dishes.
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Recipe Information
Ingredients
- 1 cup White rice
- 2 cups Chicken or vegetable stock
- 2 cups Marrow (zucchini or courgette), diced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the white rice under cold water until the water runs clear, then set aside to drain.
In a medium pot, heat 2 cups of chicken or vegetable stock over medium heat until warm, then keep it on low heat while preparing the rest of the dish.
Heat the olive oil in a large skillet or saute pan over medium heat.
Add the chopped onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced marrow to the skillet and cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the rinsed rice and let it toast in the skillet for 2 minutes, stirring frequently to coat the grains in the oil and juices released by the marrow.
Slowly pour in the warm stock, stirring well to combine. Add the salt and black pepper.
Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for 15 minutes, or until the rice has absorbed the liquid and is tender.
Once cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, stir in the chopped parsley, and sprinkle with Parmesan cheese if desired.
Serve warm as a side dish or light main course, garnished with additional parsley if desired.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1777 mg | 38% | |
*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.
