A delightful and easy-to-make rice dish featuring zucchini and carrots, perfect for a healthy and flavorful meal.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the dried basil to the melted butter and stir for about a minute to release its aroma.
Stir constantly to prevent the basil from burning.
Pour in the vegetable stock and bring it to a gentle boil.
Use warm stock to speed up the boiling process.
Stir in the rice and diced carrot, ensuring they are evenly distributed.
Dice the carrot finely for quicker cooking.
Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes.
Check occasionally to ensure the liquid hasn't evaporated completely.
Add the sliced zucchini to the skillet, cover again, and cook for an additional 10 minutes or until the zucchini is tender.
Slice the zucchini evenly for consistent cooking.
Fluff the rice gently with a fork and serve warm.
Garnish with fresh herbs like parsley for added color and flavor.
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