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The zucchini recipe collection continues. We offer a universal dish of zucchini and rice that will taste delicious both cold and warm. The zucchini will be soft and tender, harmoniously complementing the rice base. Prepare a large portion at once, because the dish can stand in the refrigerator for 3-4 days and will be as if freshly prepared every time.
Details
What you need for cooking:
- zucchini - 6 pcs.
- onion - 2 pcs.
- carrots - 2 pcs.
- rice - 100 g
- water - 100 g
- garlic - 3-5 cloves
- medium tomatoes – 4 pieces
- salt - 1 tsp.
- bay leaf - 2-3 pcs.
- oil - 100 g
- pepper, herbs - to taste
How to prepare:
1. Peel the onion, cut it into cubes, and grate the peeled carrots on a large grater.
2. Pour a little oil into a thick-bottomed saucepan (preferably a cast-iron cauldron), add the diced zucchini and simmer for 15 minutes. The zucchini will reduce in volume and become soft.
3. While the zucchini is cooking, proceed to the classic frying: pour a little oil into the pan, add the onion, after 5 minutes - the carrot, and simmer together for 5 minutes.
3. Grate the tomatoes, but without the skin, and add them to the onions and carrots. Simmer for 2-3 minutes.
4. Add the roast to the zucchini, top with washed rice, bay leaf, spices to taste, and pour in water. Then mix.
5. Simmer under a closed lid until the rice is fully cooked for 30 minutes.
6. Finally, add finely chopped garlic, salt, and herbs.
It's delicious to eat right away and when it cools down, it feels like different dishes, so be sure to try it in the 2022 zucchini season!
