“Adapted from Quick Cooking Dec 2001 recipe. A very pretty side dish that goes well with a variety of meats.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
  2. Stir in the rice and carrot.
  3. Reduce heat; cover and simmer for 10 minutes.
  4. Add zucchini slices and simmer another 10 minutes or until zucchini is tender.

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