(The Frugal Gourmet, p. 226)
Zucchini Pilaf
2 zucchini, cut up 2 tablespoons olive oil 2 cloves garlic, chopped fine 1 cup long-grain rice 2 tablespoons butter 1 1/2 cups stock (Chicken Soup, etc.) 1/2 cup dry white wine Salt to taste Fresh grated parmesan or romano Saute the zucchini in the oil and garlic. Remove from the pan. Add the rice and brown it in the butter. Place the rice in a saucepan, and add the soup stock and white wine. Bring to a boil without lid. Add salt. Place the zucchini on top of the rice. Do not stir. Cover, and simmer until rice is tender, about 20 minutes.