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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A little exotic, but, this one has been one of my favorites with yogurt on the side since my childhood, and with rice, mint, and dill it appeals even to those who don't like zucchini. Yum! *wink* Ingredients:
5 medium size zucchinis, scraped and cut in 1/2 inch quarters |
1 onion, chopped |
3 cloves of garlic, sliced |
2-3 tbsp olive oil |
2 carrots, cut in quarters |
1/3 cup white rice |
1/3 cup fresh mint, chopped or 2 tbsp dried mint flakes |
1/2 bunch dill, chopped |
1 cup water |
salt and pepper |
optional: 2 tomatoes chopped or 1 can of petite diced tomato for color. |
yogurt |
Directions:
1. -Heat oil in a broad and shallow pot. Saute onion, carrot, and garlic until soft.
2. -Add zucchini and water.
3. -Wait until it starts boiling and then add rice (If you add rice before it boils, then rice turns mushy).
4. -Add salt, pepper, pepper flakes (optional), and mint.
5. -Cover and simmer on low until rice is cooked, approximately 25 minutes.
6. -Add dill after you turn it off.
7. -You can serve it warm or cold.
8. It goes well with yogurt and fresh bread.
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