Yes, I had again 🙂 leftover rice in the refrigerator. Last week we finished our Vegetable Lasagne with some rice to soak up the sauce – which was really yummy.
Now, I always make more rice than I need to, so I had some left over and – what do I do with it?
Well, how about an Almost Paleo Zucchini Mushroom Risotto
I decided to use up my 2 lonely zucchini and a box of champignons my husband brought home. First I thought about a Frittata and I started out the same:
Cut up 1 onion, a box of mushrooms and 2 zucchini – put in pan with olive oil and saute for 5 minutes until the vegetables shrink in size.
Add the leftover rice and saute another 2 – 3 minutes.
Add 4 eggs and mix well.
Season with salt and pepper and some Italian herbs (oregano, thyme, rosemary)
Top with a cup of cheese.
Put in oven at 375 for 20 minutes.
Now for the Almost Paleo Zucchini Mushroom Risotto I skipped the oven part.
I mixed the cheese under the rice/vegetables and added a little bit of soy sauce.
Make sure the egg mixture is cooked and serve.