Rice With Vegetables, Cheese and Olive Dressing

• 1/2 cup long grain rice
• 1 cup no-salt-added chicken stock
• 3/4 pound red onion
• 2 teaspoons olive oil
• 2 large cloves garlic
• 1 pound zucchini
• 1 pound ripe plum tomatoes
• Few branches marjoram, to yield 1 tablespoon chopped, or 1 teaspoon dried
• 10 medium Italian, French or Greek black olives
• 1 small piece of full-flavored cheese, like taleggio or sharp aged goat, to yield 1/2 cup coarsely grated
• 18 teaspoon salt
• Freshly ground black pepper

1. Combine rice with stock, and bring to boil in a heavy-bottomed pot.
2. Reduce heat, cover and simmer, cooking 17 minutes, until liquid is absorbed.
3. Chop onion.
4. Heat nonstick pan until it is very hot, add oil, reduce heat to medium high and saute onion until it begins to soften.
5. Mince garlic, and add to onion.
6. Scrub, trim and coarsely chop zucchini; reduce heat to medium, and add zucchini to onion.
7. Coarsely chop tomatoes and add.
8. Chop marjoram and add.
9. Cook over medium heat.
10. Pit olives, and stir in.
11. Grate cheese.
12. Stir rice, cheese and salt and pepper to taste into vegetables.

long grain rice, nosalt, red onion, olive oil, garlic, zucchini, tomatoes, branches marjoram, italian, cheese, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5128 (may not work)