Pilaf with zucchini
Description
The dish is prepared without unnecessary complications. Sometimes it's good to replace meat in pilaf with various vegetables, as they make the dish juicier and much healthier. The recipe for pilaf with zucchini is a perfect example, as it turns out very tasty and nutritious. It's best to prepare such zucchini pilaf at home, especially in summer when zucchini are young and tender. However, you can also make it at other times of the year—just peel thick skin off the zucchini or use small zucchinis, which are available in stores even during winter. 1) First, prepare the vegetables: peel the onion and slice it into half-rings. Peel the carrots and cut them into strips. Wash the zucchini, and if they are mature, remove the skin. Young zucchini can be cut into small cubes together with the skin. 2) Pour a little vegetable oil into a heavy-bottomed pot and place it over heat. Add the sliced onion to the heated oil and fry until golden. Then add the carrots and fry for another 2-3 minutes. 3) Next, spread the rice evenly over the vegetables, then place the zucchini cubes on top. Cover the pot with a lid and simmer over low heat for 5 minutes—this will be enough time for the zucchini to release their juice. 4) Now add enough liquid to reach about half to two-thirds the height of the ingredients. Season with salt to taste and add spices. Reduce the heat to the lowest setting and continue cooking, covered, for another 10-15 minutes. 5) Once the rice is fully cooked and all the liquid has evaporated, turn off the heat and stir the contents of the pot. Serve the dish immediately. Enjoy your meal!