Jasmine Rice with Zucchini and Olives
For lean days and a vegetarian menu, take note of this recipe. Jasmine rice with zucchini and stuffed olives will not leave anyone indifferent. Even convinced meat-eaters will agree that sometimes you can do without meat. I advise you to prepare a dish for dinner, it will have a calming effect on your body. Vegetable stew with rice is a traditional treat in many cuisines of the world. This is one of the easiest ways to make a quick and tasty dinner for the whole family.
Remember that the dish is made by quality products, not just the cook! Use good vegetable oil, olive or grape seed oil, fresh vegetables and white, crumbly rice.
- Cooking time: 30 minutes;
- Servings Per Container: 3.
Ingredients for Jasmine Rice with Zucchini and Olives:
- 220 g of white rice variety "Jasmine";
- 250 g zucchini;
- 250 g of celery stalks;
- 250 g carrots;
- onion head;
- 3 cloves of garlic;
- green chilli pod;
- 30 ml of grape seed oil;
- 200 g of green olives stuffed with pepper;
- ground paprika, salt.
How to cook jasmine rice with zucchini and olives.
In a deep roasting pan we heat grape seed oil. Then add the onion onion chopped into thin crescents, pass for 5 minutes. We put the cloves of garlic, sliced in plates, fry for about another half a minute. Garlic can not be fried for a long time and over high heat: due to the high content of sugars it quickly burns.
Cut celery stalks across slices, 1 centimeter thick. Shred carrots with thin strips. Add carrots and celery to the roasting pan, fry for 5-7 minutes.
Garlic, onions, carrots and celery are the basis of almost any vegetable stew in Italian and Greek cuisines. This is the most common base of soups and vegetable dishes.
Pour groats into a colander or sieve, rinse under the tap with cold water, the flowing water should become transparent. Add washed rice to the roasting pan.
Level the cereal with a layer of the same thickness for sautéed vegetables. Put zucchini on top, cut into cubes. We prepare immature zucchini with peel and seeds, but zucchini with developed seeds and a thick peel will have to be cleaned.
Cut the green chili pod in half, remove the seeds and partitions, cut into thin strips or half rings, add to the roasting pan after the zucchini.
Pour 200 ml of cold water, pour a teaspoon of fine salt and ground red paprika. We increase the fire, after the water boils, reduce to a quiet. Close the roasting pan tightly, cook for 15 minutes, then turn off the stove. Wrap the roasting pan, leave for 15 minutes to steam the ingredients.
Cut green olives stuffed with red pepper in half. We mix the finished dish with olives, sprinkle with fresh herbs, and immediately serve to the table. Enjoy your meal!
Jasmine rice with zucchini and olives is made according to the recipe of Greek cuisine. If you cook it on regular, non-fasting days, add the feta cheese, diced and diced, to get a completely new taste, which I hope will also delight you.