Zucchini Mushroom Feta Rice

Name: Zucchini Mushroom Feta Rice
SKU: 1661
Price: 350 INR
Availability: InStock
Rating: 5.00 (1 reviews)

with Sun-dried Tomato, Cashew & Basil Pesto

Rated 5.00 out of 5 based on 1 customer rating

(1 customer review)

30 - 35 minutes

Cook Within:24 hours

30 Min

Effort :

Easy

Spice :

Mild

This easy rice bowl comes together in a flash. It stars zucchini and mushroom with a tang of sun dried tomato. Simple, quick and most of all delicious, this recipe makes deciding what to have for meal anytime of the week an easy decision.

₹350

Per serving (incl. Tax)

50 x Jasmine Rice

40 x Cherry Tomato

75 x Zucchini

40 x Cremini mushrooms

35 x Kale

5 x Basil Leaves

15 x Goat Cheese

15 x Parmesan

10 x Roasted Cashew

15 x Sundried Tomatoes

Check Availability At Check

Nutrition Values

(Per Serving)

Calories	432.12
Total Fat	17.65g
Cholesterol	39.96mg
Sodium	863.39mg
Total Carbohydrates	43.57g
Protein	22.97g

Nutrition Values

(Per Serving)

Calories 432.12
Total Fat 17.65g
- Saturated Fat 6.81g
Cholesterol 39.96mg
Sodium 863.39mg
Total Carbohydrates 43.57g
- Dietary Fiber 6.39g
- Sugar 3.98g
Protein 22.97g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

Zucchini
Cherry Tomato
Cremini mushrooms
Sundried Tomatoes
Roasted Cashew
Parmesan
Feta/Goat Cheese
Jasmine Rice
Kale
Basil Leaves

You Will Need

Not Included in Bag

for 1 serving only

Vegetable/Olive Oil (2 tbsp.)
Salt (to taste)
Pepper Powder

Utensils

Pan
Blender
Cooker
Mixing bowls

Watch Video

Instructions

1
Prepare Your Ingredients
- Slice zucchini, sun dried tomatoes, roughly chop kale and fine chop basil.
- Cut cherry tomatoes into halves and slice mushrooms.
2
Cook Rice
- Cook Rice as usual.
3
Saute Veeggies
- Heat vegetable/olive oil in a large pan over medium high heat.
- Add the zucchini and mushrooms and season with salt and pepper to taste. Cook until slightly tender, about 5 minutes.
- Stir in the kale and half of the sun-dried tomatoes.
- Stir and cook for another 2-3 minutes. Remove from heat.
4
Prepare Sun-Dried Tomato Pesto
- Combine the diced tomatoes, cashews, basil, and Parmesan, some vegetable/olive oil (preferably 1 tbsp per serving), and remaining sun-dried tomatoes in a blender/food processors.
- Add some water (otherwise the paste will be too thick) and blend into a smooth paste.
5
Bring it together
- Put cooked rice in a bowl and top with the cooked zucchini and mushroom mixture.
- Spoon the pesto on top and garnish with crumbled goat cheese to serve!