Yield
Makes 4 servings.


Ingredients

  • 3-1/2 cups (825 mL) concentrated chicken stock
  • 1 tbsp (15 mL) olive oil
  • 1 small onion, sliced into rings
  • 1 clove garlic, minced
  • 1 small zucchini, thinly sliced
  • 4 fresh sage leaves
  • 1 cup (250 mL) cooked USA rice
  •   Salt and pepper to taste
  • 1-1/2 oz (40 g) grated Parmesan cheese

Directions

  1. In medium saucepan, heat chicken stock.
  2. In large skillet, heat oil; add onion and garlic and cook until transparent. Add zucchini and brown slightly. Add heated chicken stock, bring to boil and leave to simmer until zucchini is tender.
  3. Add sage, cooked rice and salt and pepper. Serve sprinkled with cheese.