For fasting days and vegetarian menus, note this recipe. Rice "Jasmine" with zucchini and stuffed olives will not leave anyone indifferent. Even convinced meat-eaters would 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 high-quality products, not just the cook! Use good vegetable oil, olive oil or grape seed oil, fresh vegetables and white, crumbly rice.
- Cooking time: 30 minutes;
- Servings: 3.
Ingredients for Jasmine Rice with Zucchini and Olives:
- 220 g of white jasmine rice;
- 250 g zucchini;
- 250 g 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 broiler heat grape seed oil. Then add the onion head, cut into thin crescents, and pass for 5 minutes. Put garlic cloves, cut into plates, fry for about half a minute. Garlic cannot be cooked for a long time and on high heat: because of its high sugar content, it burns quickly.
Cut the celery stalks across in slices, 1 centimeter thick. Shred carrots fine straw. Add carrots and celery to the broiler, 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 basis of soups and vegetable dishes.
We pour the grits into a colander or a sieve, rinse under the tap with cold water, the flowing water should become transparent. Add washed rice to the roaster.
Leveling the croup with a layer of the same thickness over the browned vegetables. Put zucchini on top, cut into cubes. We prepare unripe squash together with the peel and seeds, but the zucchini with the developed seeds and the thick peel will have to be peeled.
Cut the green chilli pod in half, remove the seeds and partitions, cut into thin strips or half rings, add to the roaster following the zucchini.
Pour 200 ml of cold water, pour a teaspoon of fine salt and ground red paprika. Increase the fire, after the water boils, reduce to quiet. Close the broiler tightly, cook for 15 minutes, then turn off the stove. Wrap the broiler, leave for 15 minutes to the ingredients to steam.
Green olives stuffed with red pepper, cut in half. Mix the finished dish with olives, sprinkle with fresh herbs, and immediately serve to the table. Enjoy your meal!
Rice “Jasmine” with zucchini and olives cooked according to the recipe of Greek cuisine. If you cook it on normal, not fast days, then add diced “Feta” cheese, you will get a completely new taste, which I hope you will also appreciate.