Zucchini rice is a great side dish for any time of the day.
Serving for 4.
Servings 4 people
- 1 cup rice
- 2 cups water
- 1 cup shredded zucchini with skin
- 1 tbsp of oil
- 1 tsp of butter
- 1/2 tsp cumin seed jeera
- 1/2 tsp black mustard seed rai
- 4 red peppers whole
- 2 Bay Leaves tajpat
- 1/2 tsp salt
- 1/2 inch small piece of cinnamon stick dal chini
- 1 tsp lemon juice
Heat the oil and butter in a heavy saucepan over medium high heat.Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. Add rice and stir-fry for about 2 minutes.
Add water, zucchini, salt and lemon juice. Stir and bring to boil.
After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
Serve as is, with soup, yogurt, and pickle.