Directions:
- Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
- While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
- Cooks note: Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.6 Kcal (1334 kJ) | ||
| Calories from fat | 296.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.99g | 51% | |
|---|---|---|---|
| Sodium | 273.63mg | 11% | |
| Potassium | 118.83mg | 3% | |
| Total Carbs | 9.96g | 3% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 186.83 Kcal (782 kJ) | ||
| Calories from fat | 174.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.35g | 51% | |
|---|---|---|---|
| Sodium | 160.46mg | 11% | |
| Potassium | 69.68mg | 3% | |
| Total Carbs | 5.84g | 3% | |
| Sugars | 0.42g | 3% | |
| Dietary Fiber | 1.13g | 8% | |
| Protein | 1.12g | 4% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 0.5mg | 5% | |
| Calcium | 21.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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