Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 2-3 shallots, minced OR 1 cup onion, minced 3 zucchini, coarsely shredded (about 6 cups) 1 Tablespoon fresh thyme or oregano OR 1 1/2 teaspoons dried thyme or oregano 2 cups cooked whole grain 1/4 cup chopped flat-leaf parsley 1 lemon, zested and juiced salt and pepper to taste OPTIONAL TOPPINGS: a drizzle of olive oil or a light sprinkling of parmesan or feta cheese DIRECTIONS In a heavy skillet, heat oil and stir in minced shallots. When shallots are tender, add zucchini and stir to coat with oil and shallots. Sauté about 5 minutes, until tender. Remove from heat and add thyme or oregano, whole grains, parsley and lemon zest. Mix well and add lemon juice, salt and pepper to taste. Serve warm or at room temperature. Cover and refrigerate leftovers. * Inspired by Barbara Kingsolver's Zucchini Orzo recipe-the veggies melt into the grains. Copyright © 2013 Stefanie Samara Hamblen |
