Lemony Wild Rice Zucchini Boats Recipes

STUFFED ZUCCHINI BOATS WITH RICE

Steps:

• Cook the rice according to package instructions.
• Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.
• Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F.
• In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes. Add shallot and cook for an additional 3-4 minutes. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat.
• To zucchini flesh-shallot mixture, add cooked rice, tomato, and salt. Stir to combine.
• Distribute rice mixture evenly into each zucchini half. Place in oven and bake for 30 minutes. Top each zucchini half with mozzarella and bake for an additional 10-15 minutes, or until the cheese melts and starts to brown.

ZUCCHINI BOATS FILLED WITH WILD RICE AND PARMESAN SNOW

Steps:

• In a two-quart saucepan, add grapeseed oil, onion, celery, carrots and ½ tsp. salt. Cook on medium heat until soft and translucent, about 4-5 minutes.
• Add wild rice, kimchi and vegetable stock. Bring to boil
• Once boiling, turn the heat to simmer or low. Cover tightly and let cook for 45-50 minutes. Check for tenderness of the rice.
• Once wild rice is cooked, remove from heat and leave covered for 5 minutes. It's fine to have some liquid leftover in the pot. (Note: rice can be cooked a day ahead of time and stored in the fridge.)
• While rice is cooking, cut the zucchini into three sections, each about 2 ½" long. Then proceed with cutting the sections horizontally in half.
• Using a small spoon, carefully scoop out a channel of flesh in each piece of zucchini for the stuffing. Be careful not to remove too much flesh of zucchini.
• Chop the scooped-out zucchini and reserve in a bowl. Meanwhile, heat oven to 375 °F.
• Arrange the zucchini on a sheet pan and drizzle with extra virgin olive oil. Sprinkle zucchini with ¼ to ½ tsp. salt (based on your preference) and pepper.
• If there is liquid remaining with your rice, drain rice from liquid.
• In a mixing bowl, add cooled wild rice with scallions, thyme and cheddar cheese to bowl with leftover zucchini you scooped out. Mix all together.
• Fill each zucchini boat with a mound of wild rice filling. Place in oven for 12-15 minutes.
• Remove from oven and grate Parmesan cheese over each zucchini boat. Serve with lemon wedges and sprinkle juice over zucchini boats as desired.

LEMONY WILD RICE ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
• Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
• Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
• Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
• Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
• Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
• Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
• Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.

CALIFORNIA-STYLE CAULIFLOWER RICE AND BEANS

Steps:

• Working in batches, add the cauliflower to a food processor and pulse until the mixture resembles rice. Set aside.
• Heat a large skillet over medium heat. Add the oil and cook the onion and garlic, stirring often, for 2 minutes. Add the bell pepper and cook, stirring often, for 1 minute. Add the cauliflower rice, cumin, paprika, salt and black beans and cook, stirring occasionally, until the cauliflower is tender, about 3 minutes. Stir in the salsa and cook for 1 more minute. Stir in the cilantro and serve.

LEMON WILD RICE

Steps:

• Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
• While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.