1/4 cup boiling water
3 tablespoons unsalted butter
1 1/4 cups quick-cooking instant rice
2 tablespoons lemon juice
1 tablespoon olive oil
2 zucchinis, cut into 1/2 inch pieces
1/4 cup shredded Cheddar cheese, divided
1 cup sauerkraut
In a large skillet, melt the 1/2 cup butter and saute the onions in the 2 tablespoons of 3 tablespoons of butter; while the onions are tender, caress the sugars without this gumming up the rice. Similarly, saute the rice in the 4 tablespoons of butter and the 1/2 cup of rice until the moisture is absorbed. Next, stir the lemon juice, olive oil and 4 zucchinis into the entire pan of boiling water. Cook both sides until they are almost done.
The rest let the rice cook and the lemon juice relax it, allowing it to throw over the rice more easily and distribute more of the starches evenly over the liquid. Cover and simmer for 30 more minutes, or until thick and tender.