- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: For Family
Brown Rice with Zucchini and Clams
Tidbits...In the summertime I love pasta or rice at room temperature. This rice "salad" is very flavorful and the brown rice should be cooked al dente and not too soft. Squeeze lemon overtop.
Ingredients
- Vongole - 500 g
- Brown Rice - 2 cups
- Zucchini - 2 small sliced
- Vegetable broth
- Smoked Salmon - 1 slice
- garlic - 1 clove
- hot pepper - 1 small finely chopped
- sea salt - 1 tsp.
- olive oil - 1 T
- Lemon - Fresh squeezed if rice is erved cold
Instructions
- Lightly brown zucchini in a tablespoon of olive oil
- Add rice and stir to coat cooking about 5 minutes.
- Add vegetable broth just until rice is covered and continue to add a ladle at a time as needed. Do not let it dry out. When it is cooked shred smoked salmon and stir into rice.
- While rice is cooking wash clams.
- In a large skillet put 2 Tbl. olive oil, garlic clove and red pepper. Remove garlic when golden. Add clams and stir until well coated. Turn on high and add wine. Cover until all shells open. This only takes about 5 minutes. Remove cover and let wine reduce. Turn off until rice is ready.
- Put cooked rice into clam mixture and turn on high. Toss until all ingredients are well coated.
- Serve with a few slices of raw zucchini overtop.
