Prep time: 15 minutes
Cook time: 30 minutes

Shopping List

• 2 lbs. mushrooms
• 1 bunch flat leaf (Italian) parsley
• 3 medium zucchini
• 3 medium carrots
• 3 oz. Parmigiano Reggiano
• 1 loaf crusty multi-grain bread

Pantry Items

• Garlic
• Extra-virgin olive oil
• Long grain rice
• Bay leaves
• Fine or coarse sea salt
• Black pepper

Tools

• Measuring cups & spoons
• Mixing Bowls
• Spatula
• Strainer
• Chef’s Knife
• Paring Knife
• Bread Knife
• Vegetable Peeler
• Medium Saucepan
• Heavy Skillet

Suggestions

• Wine: Côtes du Rhône
• Dessert: Fresh strawberries with brown sugar and balsamic vinegar

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim the mushroom stems.
  • Wipe the mushrooms clean with a damp paper towel.
  • Cut the mushrooms into quarters.
  • Wash and pat dry the parsley, pluck 3/4 cup leaves.
  • Peel 2 cloves garlic.
  • Rinse the zucchini and trim off each end. Refrigerate.
  • Peel and trim the carrots. Refrigerate.
  • Put 2 cups rice in the strainer and rinse it until the water runs clear, or almost.
• Start Cooking
  • Put the rice in the saucepan and cover it with 4 cups water.
  • Add 2 tsps. salt and 2 bay leaves, put the pan over medium high heat, bring the water to a boil.
  • Turn down the heat so the water is boiling gently, and let the water boil off the rice. About 10 minutes.
  • While the rice is cooking, put 1 tbsp. olive oil in the skillet over medium-high heat.
  • Add the mushrooms, stir, and cook them for about 10 minutes. They’ll give up liquid, then it will evaporate. Stir often.
  • Check the rice. If you see holes, cover the rice and turn the heat to low. Set your timer for 10 minutes.
  • Mince the garlic and parsley together.
  • Sprinkle the garlic and parsley over the mushrooms, add 1 tbsp. olive oil and stir.
  • Season the mushrooms with salt and pepper and cook for about 4 more minutes. Remove from the heat.
  • Get someone to set the table.
  • When the timer for the rice rings (after 10 minutes), turn off the heat under the rice. Don’t uncover it – it needs to plump undisturbed.
  • Use the vegetable peeler to “peel” thin strips from each zucchini, letting them fall into a large bowl. You’ll end up not being able to “cut” the very center of the zucchini, which is ok. Save it, or discard it.
  • Use the vegetable peeler to “peel” thin strips from the carrots into the bowl with the zucchini. You’ll end up not being able to “cut” the very center of the carrots, which is ok. You can munch on them, or give them to the kids to munch on.
  • Use the vegetable peeler to “peel” the cheese over the zucchini and carrots. Save the chunk that you cannot “peel” for another use.
  • Drizzle 3 tbsp. olive oil over the salad and toss it with your hands, gently. If it needs a little more oil, add it.
  • Season with salt and pepper, toss again, and put on the table.
  • Put the rice on a platter. Remove the bay leaves and top it with the mushrooms and any juices. Put a sprig of parsley on the platter to make it look pretty.
  • Slice the bread, and take it to the table with everything else. Don’t forget the wine!

Wow that was fast, let’s eat!