Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, zucchini rice with tomato and herbs. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegan tomato rice recipe with zucchini. Adjust the taste with salt and pepper, sprinkle with the fresh herbs and serve with pickles or salad. A wholesome Greek dish of stuffed zucchini flowers, using a filling of rice, tomato, dill and mint.
Zucchini rice with tomato and herbs is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Zucchini rice with tomato and herbs is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook zucchini rice with tomato and herbs using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Zucchini rice with tomato and herbs:
- Take 1 kg small tender zucchinis or a very large one cut into large pieces
- Take 1 large onion (finely chopped)
- Prepare 1/4 cup short or medium-grain white rice
- Make ready 250 ml boiled water (at least)
- Get 2 tomatoes, ground
- Get 1/2 bunch dill (finely chopped)
- Make ready 1 tbsp dried spearmint
- Take 1/3 cup olive oil
- Take 1 pinch sugar
- Prepare salt and pepper
Tomato rice recipe - South Indian style delicious, flavorful & spicy one pot tomato rice. Make it for a quick dinner & enjoy with raita or plain yogurt. Tomato rice is a simple, spicy, flavorful & delicious one pot dish made with rice, tomatoes, spices & herbs. This tomato rice can be made in a pressure.
Instructions to make Zucchini rice with tomato and herbs:
- Sauté the onion in a little water over strong heat (7/9) for a few minutes until tender and then add the rice and the boiling water. Simmer the rice for 10' with the lid on and then add the zucchinis and the ground tomatoes.
- Bring to the boil and let it for a couple of minutes then simmer for 25'-30' until the zucchinis are cooked and the food is slightly mushy. While cooking, if all the liquids are absorbed add a little boiling water from the kettle but make sure that you don't overdo it (and get a soup instead). The zucchinis should be a bit firm to the bite and not mushy.
- Finally, add the sugar, the salt and pepper, the oil, the dill and the spearmint and 5' later remove from heat.
- You can serve it either tepid or cold with feta cheese and fresh bread!
The Zucchini-Tomato Rice Gratin recipe out of our category fruit-vegetable! Cool the rice and mix with the zucchini, tomato, onion, garlic and sage leaves. Pour into a buttered baking dish, add the wine, season with salt and pepper. Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Fill the pie crust to the top with pie weights—either sugar, dry rice, or dry beans.
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