Pancetta-Topped Tomato and Basil Rice from the Harvest

Ingredients 0/8

Step 1

Gently heat a large nonstick skillet over medium heat. Toss in the pancetta and onion, cooking and stirring often until the pancetta starts to release its fat and the onions turn golden, about 4 minutes. Add the zucchini and cook for another 3 minutes until it softens a bit. Then, stir in the drained tomatoes and let everything heat through for about a minute. Once done, scoop this mixture into a bowl and set aside.

Step 2

Measure out the reserved tomato juice, and add water to it until you have 2 cups of liquid. Pour this back into the same skillet and bring it to a boil over high heat. Stir in the rice pilaf, then reduce the heat to low, cover the pan, and let it simmer until the rice is tender, around 6 minutes.

Step 3

Finally, return the pancetta, zucchini, onion, and tomato mixture to the skillet with the rice. Give it a good stir and warm everything together for a minute or two. Finish by sprinkling fresh basil and Parmesan cheese over the top before serving.