Quick And Easy Rice Meal With Zucchini And Soft Boiled Egg

Cook rice with saut ed onions and garlic, then mix in saut ed zucchini and parsley. Soft boil eggs and place on top of the rice mixture. Garnish with lemon zest, red pepper flakes, or Parmesan cheese if desired.

To make Rice with Zucchini, Soft Boiled Egg, and Parsley, start by rinsing and cooking rice with saut ed onions and garlic in broth. Simultaneously, dice and saut zucchini until tender. Soft boil eggs for 6 minutes and chill in ice water before peeling. Fluff the rice, mix in the zucchini and parsley, and season to taste. Serve the rice mixture on plates, top with halved soft-boiled eggs, and garnish with optional lemon zest, red pepper flakes, or grated Parmesan cheese for added flavor.

Ingredients:

1 cup rice (preferably Basmati or Jasmine)
2 medium zucchinis, diced
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
2 cups vegetable or chicken broth
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Lemon zest (optional, for garnish)

Instructions:

1. Prepare the Rice:

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and saut until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the rinsed rice to the saucepan and stir to coat the rice with the oil, onion, and garlic mixture. Cook for 1-2 minutes until the rice is slightly toasted.
Pour in the vegetable or chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

2. Cook the Zucchini:

While the rice is cooking, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the diced zucchini to the skillet and season with salt and pepper. Saut for 5-7 minutes, or until the zucchini is tender and lightly browned. Remove from heat and set aside.

3. Soft Boil the Eggs:

Bring a small pot of water to a gentle boil. Carefully lower the eggs into the boiling water using a spoon.
Boil the eggs for exactly 6 minutes for soft-boiled eggs with a runny yolk. For slightly firmer yolks, cook for 7 minutes.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for 3 minutes, then carefully peel the eggs.

4. Combine and Serve:

Fluff the cooked rice with a fork and gently stir in the saut ed zucchini and chopped parsley. Adjust seasoning with salt and pepper to taste.
Divide the rice and zucchini mixture onto green ceramic plates or any preferred serving plates.
Cut the soft-boiled eggs in half and place them on top of the rice.
Garnish with a sprinkle of lemon zest if desired for an extra burst of flavor.

5. Optional Garnishes: