Rice with zucchini and herbs

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 10 G., saturated fats 2 G., proteins 12 G., carbohydrates 82 G., fiber 7 G., cholesterol 0 mg, sodium 1216 mg, sugar 1 G.

Instead of regular rice as a side dish with meat, prepare this summer pilaf, filled with juicy vegetables and aromatic herbs. Opt for brown rice; it's healthier than white rice and has a slightly nutty flavor. Cook the rice covered, resisting the urge to peek into the pot or stir, and when it's ready, let it simmer a bit longer, covered.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
3 cloves garlic, crushed
3 green onions, chopped
2 yellow zucchini, cut into half-moon slices
1.5 cups long-grain brown rice
3.5 cups lightly salted chicken broth
3 tbsp chopped fresh cilantro
3 tbsp chopped fresh mint

Ingredient Substitution Suggestions

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Recipes with similar ingredients: long-grain rice, yellow zucchini, green onions, cilantro, mint

Cooking the dish according to the recipe:

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the garlic, green onions, and zucchini. Cook until softened and beginning to brown, about 4 minutes. Season with salt and pepper and continue to cook until fragrant, 1-2 minutes. Add the rice.
Add the broth, bring to a boil, and reduce the heat to medium-low. Cover and simmer until the rice is tender and the liquid is absorbed, about 35 minutes. Turn off the heat and let the rice sit for another 10 minutes.