Rice with Zucchini and Raisins

  • Yield: servings


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