Zu-baza Wild Rice

sam's café morocco

©2022

AuthorDartagnan
DifficultyBeginner

"a versatile and easy side dish that could easily become a main dish"

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Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 tsp Better Than Bouillon Garlic
 1 cup cooked wild rice, cooked until just tender then cooled immediately
 2 tbsp olive oilgood quality
 1 cup sweet onion, diced 3/4"
 2 cloves garlic minced
 1 cup champagne tomatoes, sliced in half longways
 1 zucchini, diced 1/2"
 1 calabaza squash, diced 1/2"
 ½ cup tomato stock
 2 sprigs fresh thyme
 1 large medjool date, diced fine
This recipe has more vegetables and less rice on purpose. If you want a rice dish, make it two cups of cooked rice and less zucchini and calabaza.
1

Cook wild rice according to directions, except add Better Than Bouillon to cooking water. Cook until just tender or slightly al dente, remove from heat immediately and let cool, fluffing.

2

In a large saute pan, heat olive oil to medium high until a shimmer. Add onions and saute 2-3 minutes, stirring occasionally. Add garlic and reduce heat so not to burn. Add tomato halves. Season lightly with counter seasoning. Let cook until soft and just beginning to change color.

3

Add couple tablespoons of tomato stock and let come to a simmer. Add zucchini and calabaza to pan, mix well. Bring heat up a little. Stir well.

4

Add remaining tomato stock, stir to combine well, top with thyme sprigs. Cook total of 8 minutes. 4 minutes covered, 4 minutes not. Add scant amount of water if getting dry.

5

Remove thyme and discard. Fold in rice, combine well. Let simmer 3-4 minutes. Remove from heat and let rest 5 minutes.

6

Plate and top with diced dates.

For an entree, add diced portobellos and saute a couple minutes before adding onions.

Ingredients

 1 tsp Better Than Bouillon Garlic
 1 cup cooked wild rice, cooked until just tender then cooled immediately
 2 tbsp olive oilgood quality
 1 cup sweet onion, diced 3/4"
 2 cloves garlic minced
 1 cup champagne tomatoes, sliced in half longways
 1 zucchini, diced 1/2"
 1 calabaza squash, diced 1/2"
 ½ cup tomato stock
 2 sprigs fresh thyme
 1 large medjool date, diced fine

Directions

This recipe has more vegetables and less rice on purpose. If you want a rice dish, make it two cups of cooked rice and less zucchini and calabaza.
1

Cook wild rice according to directions, except add Better Than Bouillon to cooking water. Cook until just tender or slightly al dente, remove from heat immediately and let cool, fluffing.

2

In a large saute pan, heat olive oil to medium high until a shimmer. Add onions and saute 2-3 minutes, stirring occasionally. Add garlic and reduce heat so not to burn. Add tomato halves. Season lightly with counter seasoning. Let cook until soft and just beginning to change color.

3

Add couple tablespoons of tomato stock and let come to a simmer. Add zucchini and calabaza to pan, mix well. Bring heat up a little. Stir well.

4

Add remaining tomato stock, stir to combine well, top with thyme sprigs. Cook total of 8 minutes. 4 minutes covered, 4 minutes not. Add scant amount of water if getting dry.

5

Remove thyme and discard. Fold in rice, combine well. Let simmer 3-4 minutes. Remove from heat and let rest 5 minutes.

6

Plate and top with diced dates.

For an entree, add diced portobellos and saute a couple minutes before adding onions.
Zu-baza Wild Rice