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Herb Zucchini Rice Recipe


1 teaspoon vegetable oil

2 cloves garlic, peeled and minced

1 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon crushed garlic equal parts

1 teaspoon dried sage

2 1/2 tablespoons dried oregano

2 tablespoon dried basil

1 teaspoon dried marjoram

1 1/2 teaspoons dried basil

1 teaspoon dried marjoram

1 teaspoon dried sage

1 1/2 teaspoons dried sage

1 pinch salt

1/8 teaspoon ground black pepper

1 1/2 cups water

1/3 cup vegetable oil

1 (12 ounce) package frozen mixed vegetables, thawed and drained

1 1/2 cups frozen mixed vegetables, thawed and drained

2 teaspoons vegetable oil

2 teaspoons dried rosemary

2 teaspoons dried sage

1 teaspoon dried marjoram

1 teaspoon dried basil

1/4 teaspoon dried parsley, minced

3 tablespoons olive oil

1/2 teaspoon paprika


Heat oil in a large skillet over medium heat. Add garlic and saute. Stirring frequently, gradually cook and stir the garlic mixture over medium heat.

Spread rice in the bottom of a large mixing bowl, toss with the garlic mixture and olive oil. Add rice, mixed vegetables and mixed vegetables. Mix well and spread marinated mixture evenly on top of rice.

Dredge mixed vegetables in salt, pepper and water and pour this mixture over rice. Top with the olive mixture, vegan butter, rosemary, sage, marjoram, basil, marjoram, parsley and remaining olive mixture. Cover and refrigerate overnight.

After the overnight rice is made, sprinkled with paprika, roll out by using a rolling pin, or wrap and cut in half.


almastaccarata writes:

⭐ ⭐ ⭐ ⭐

I did a quick search and threw everything back up on the server. Noticed something funny happened while cooking. My crusty bread didn't cook until crisp in about 1tablespoon of butter. Maybe cutting butter in half will help? Also, since I used baguette bread, thought I should mention this. Anyways, will do again...