Instructions: Trim ends of zucchini and place in bowl with cold, lightly salted water to cover. Soak 30 minutes.

Combine dried mushrooms and just enough hot water to cover in small bowl. Soak until mushrooms soften, about 20 minutes (place another small bowl on top to weight mushrooms until theyve absorbed enough water to sink on their own).

Bring 2 quarts water to boil in large pot. Cut shallow "X" in bottom of tomatoes and add to boiling water. Cook 30 seconds, remove and rinse under cold water. Peel tomatoes, cut in half and squeeze out seeds and chop coarsely. Keep water near boil.

Shred zucchini on grater or in food processor. Drain mushrooms and squeeze dry, reserving soaking water for making soup. Chop mushrooms fine. Cook garlic, celery, parsley and 2 tablespoons butter in large skillet over medium heat until celery softens, about 5 minutes. Add rice and cook, stirring, until rice "sings" dryly when stirred across bottom of pan, about 3 minutes. Add white wine and cook, stirring, until it evaporates. Begin adding boiling water to skillet, 1 cup at a time. Cook until each addition of liquid has evaporated, stirring to keep from sticking.

After 3 cups of water, add shredded zucchini. Add 1 more cup water and cook down. Add mushrooms and tomatoes and begin adding water 1/2 cup at a time. Total water will be about 5 cups. When rice is still slightly chewy but not at all chalky, remove from heat, add remaining 2 tablespoons butter, chives and mint and stir vigorously for 1 minute to mix. Season to taste with salt - it will take about 1 teaspoon because of the lack of broth - and serve immediately.

This recipe yields 6 entree or 8 appetizer servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.