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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400*F. | 2. Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature. | 3. Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid. | 4. Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
basmati rice	1 1/2	cups	rinsed drained	-	-	-	-
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
red bell pepper	2		roasted peeled diced	-	-	-	-
flat leaf parsley	1/2	cup	chopped	-	-	-	-
basil leaf	4 -5		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.