Dinner is always a delicate balancing act. You want to feel good about what you serve to your family, but you also want them to be happy about eating it…and you don’t want to spend all day cooking it, either.
Of course, there’s no shortage of magazine articles promising simple, healthy meals that taste great. But when you actually read them, they usually start out by telling you to mince two shallots, or braise a leek, or cook a pot of polenta. This is what they call simple?
Well, forget all that. Here’s what you do instead: go to the fridge, get out that tub of Country Crock spread, and sauté your veggies in that. Ta-da! Instant flavor, with no added guilt. What could be simpler than that? And did you hear? Country Crock has a NEW simple recipe formula! Country Crock’s simple recipe is made with real ingredients: No artificial flavors or preservatives, 0 grams of trans fat per serving, purified water, wholesome oils and a pinch of salt. Real taste from real ingredients
Of course, there’s no shortage of magazine articles promising simple, healthy meals that taste great. But when you actually read them, they usually start out by telling you to mince two shallots, or braise a leek, or cook a pot of polenta. This is what they call simple?
Well, forget all that. Here’s what you do instead: go to the fridge, get out that tub of Country Crock spread, and sauté your veggies in that. Ta-da! Instant flavor, with no added guilt. What could be simpler than that? And did you hear? Country Crock has a NEW simple recipe formula! Country Crock’s simple recipe is made with real ingredients: No artificial flavors or preservatives, 0 grams of trans fat per serving, purified water, wholesome oils and a pinch of salt. Real taste from real ingredients
IngredientsInstructions
- 1 small onion diced
- 1 clove of garlic minced
- 4 Tablespoons of Country Crock divided
- 1 cup long grain rice
- 2 cups chicken or vegetable broth
- 1 medium zucchini shredded with a cheese grater (about 1.5 cups)
- 1 cup shredded cheddar cheese
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon salt
- Over a medium/high heat, sauté onions and minced garlic in 2 Tablespoons of Country Crock until onions are translucent (about 2 mins).
- Add in rice, stirring continuously until slightly toasted.
- Pour in chicken broth and bring to a boil. Cover, and turn down heat to low. Simmer for 15-20 minutes until liquid is absorbed.
- Stir in shredded zucchini, cheeses, 2 Tablespoons of Country Crock and salt. Stir until well combined and cheese is melted.