YOUR SOLIN GENERATED RECIPE
Creamy Rice with Zucchini and Eggs
Whisked egg whites and Greek yogurt are folded into warm cream of rice and sautéed zucchini for a velvety, protein-packed bowl that feels incredibly comforting.
INGREDIENTS
0.25 cup Cream of rice
1 cup Water
1 cup Grated zucchini
2 large Eggs
0.75 cup Egg whites
0.25 cup Plain non-fat Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Nutritional yeast
1 tbsp Fresh chives
PREPARATION
In a small saucepan, bring water and sea salt to a boil.
Gradually whisk in the cream of rice, then reduce heat to low and simmer, stirring frequently, until the mixture has thickened.
While the rice cooks, sauté the grated zucchini in a non-stick pan over medium heat until tender and slightly golden.
In a separate bowl, whisk together the whole eggs and egg whites until well combined and uniform.
Slowly pour the egg mixture into the saucepan with the cream of rice, stirring constantly for 2 to 3 minutes until the eggs are cooked and the texture is fluffy.
Remove the pan from the heat and gently fold in the Greek yogurt, sautéed zucchini, nutritional yeast, and black pepper.
Garnish the bowl with fresh chives and serve immediately while warm.