One-pot rice
- Gluten Free
- Lactose Free
- Energy Kcal 369
- Carbohydrates g 48.4
- of which sugars g 4.2
- Protein g 13
- Fats g 13.7
- of which saturated fat g 3.25
- Fiber g 3.9
- Cholesterol mg 23
- Sodium mg 1105
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
- Note + the time required to prepare the broth
PRESENTATION
This one-pot rice recipe is such a fantastic way to turn just a few simple ingredients into something really tasty and colorful. And you know what? The star here is basmati rice—so so good. It is known for keeping grains separate and tender, which gives you that fluffy texture everyone loves. Toss in zucchini and fresh squash blossoms for a splash of seasonal color. Seriously, flavors blend perfectly in the pan.
Now, here's the deal: the beauty of this style is its versatility. You mix everything—rice, veggies, maybe some herbs—all in one go. Pretty simple. This way, it’s easy to use up fresh market finds. In spring, go for more greens; when it's colder, maybe add root veggies or a bit of protein for a heartier meal. No question. It's all about creating easy rice dishes that require minimal effort but still feel special and homemade.
What's the best part about these quick rice meals? It’s their adaptability. Whatever you have on hand, you can make it work. Leftover roast chicken? Sure, throw it in for a twist on one-pot chicken and rice. Or, how about using a can of beans for a hearty one-pot rice and beans dish that's filling yet moist and not too heavy. I mean, for those who like lighter meals, stick with all vegetables. Super fresh. Perfect for warm days, right? The squash blossoms? They add a delicate touch, and the zucchini turns soft and golden as it cooks. So good.
Each bite offers a little bit of everything, ensuring nothing gets lost in the mix. This dish is awesome for weeknights, yet special enough for weekends. Plus, these simple rice recipes are great for feeding a crowd or ensuring you have tangy leftovers for lunch the next day. It's all about mixing things up and having fun with what you’ve got in your kitchen, for sure.
You might also like:
- INGREDIENTS
- Basmati rice 1 ¼ cup (220 g)
- Zucchini flowers 4 ½ cups (110 g) - (to be cleaned)
- Baby Zucchini (summer squash) 3.2 oz (90 g)
- Prosciutto cotto 5.3 oz (150 g) - a thick slice of shoulder
- Leeks 3.9 oz (110 g)
- Arugula ⅛ cup (30 g)
- Lemon peel ½
- Mint to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Vegetable broth 1.7 cups (400 g)
How to prepare One-pot rice
To make the one-pot rice, first prepare a light Vegetable broth and keep it warm. Cube the cooked ham 1. Remove the outer leaves of the leek, eliminate the base, and slice it thinly 2. Wash, trim, and slice the zucchini into rounds 3.
Clean the zucchini flowers by removing the stem 4 and the internal pistil 5: you will get about 80g (2.8 oz). In a large pan, pour a drizzle of oil and sauté the ham cubes 6.
Add the leek 7, let it brown, and then cook for about 2 minutes with half a ladle of vegetable broth 8. Add the zucchini 9,
the zucchini flowers 10, and the arugula, previously washed and dried 11. Finally, add the rice 12.
Cover the rice with broth, salt 13, pepper, and cook over low heat with the lid on for about 10 minutes 14. Once the broth is absorbed, uncover, add more broth 15, and cook for another 10 minutes over low heat.
Once the rice is cooked, flavor the dish with coarsely chopped mint leaves 16 and grated lemon zest 17. Serve the one-pot rice directly in the pan 18!