Janet Groene’s
Emerald Isle One Dish Meal
Cook your starch and vegetable in one pot, serve it with meat from the grill and you have only one pan to wash. The checkerboard bits of green from the zucchini add a St. Patrick’s Day touch to the meal. As for the cheese, good ol' cheddar is always a good choice but it’s fun to try different cheeses-–hot, mild, blue, or even goat cheese for a change of pace.
2 cups zucchini diced
Medium onion, diced
2 cups water
2 cups instant white rice
1 can condensed cream of celery, mushroom or chicken soup
1 teaspoon sriracha or Worcestershire sauce (optional)
Pepper, salt
Shredded cheese
Bring the squash, onion and water to a boil. Cover, reduce heat, and simmer until squash is tender. Bring back to a boil. Stir in the soup and rice. Turn off heat, cover pan and let stand 5-7 minutes until the rice is tender. (Instant brown rice takes longer than white, so check package directions.)
Stir. Season to taste with sriracha or Worcestershire, salt and pepper and spoon onto serving plates. Top each serving with a bit of grated cheese. Serves 4 to 5. Complete the plate with meat sizzling hot from the grill, carrot and celery sticks and a scoop of chilled whole berry cranberry sauce
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
Emerald Isle One Dish Meal
Cook your starch and vegetable in one pot, serve it with meat from the grill and you have only one pan to wash. The checkerboard bits of green from the zucchini add a St. Patrick’s Day touch to the meal. As for the cheese, good ol' cheddar is always a good choice but it’s fun to try different cheeses-–hot, mild, blue, or even goat cheese for a change of pace.
2 cups zucchini diced
Medium onion, diced
2 cups water
2 cups instant white rice
1 can condensed cream of celery, mushroom or chicken soup
1 teaspoon sriracha or Worcestershire sauce (optional)
Pepper, salt
Shredded cheese
Bring the squash, onion and water to a boil. Cover, reduce heat, and simmer until squash is tender. Bring back to a boil. Stir in the soup and rice. Turn off heat, cover pan and let stand 5-7 minutes until the rice is tender. (Instant brown rice takes longer than white, so check package directions.)
Stir. Season to taste with sriracha or Worcestershire, salt and pepper and spoon onto serving plates. Top each serving with a bit of grated cheese. Serves 4 to 5. Complete the plate with meat sizzling hot from the grill, carrot and celery sticks and a scoop of chilled whole berry cranberry sauce
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com
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