I often find myself looking for side dishes that can accompany main courses without overpowering them. This is a recipe that does just that. Rice and noodles combined with toasted pistachios, leeks, and zucchini is one of my favorite year-round side dishes. It also is a two-in-one dish since the veggies are already in the rice. And it is perfect for St. Patrick’s Day, with lots of green peeking through the rice and noodles. Look for long-grain rice for this recipe. It has slender grains that stay separate and fluffy after cooking, which works well for side dishes or as a bed for sauces. Long-grain rice is fairly bland, so any flavorings added to it mingle nicely. There are other exotic long-grain rice varieties like basmati or jasmine rice, but they are more aromatic and have a nutty flavor. I prefer plain old American long-grain rice for this recipe. Simple …