Zucchini Braised in Olive Oil
A light, low cost vegan side dish.
Servings 4 servings
Calories 120kcal
Ingredients
- 2 zucchini
- 1 carrot
- 1 tomato
- 1 onion
- 2 garlic cloves
- 1 tablespoon rice
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons olive oil
- 5 stems parsley/dill
Instructions
- Chop the onion and the garlic.
- Trim the top and bottom of the zucchini, discard the stem. Slice to make thick uniform zucchini coins, also called rondelle cut.
- Peel and bias cut the carrots, slicing them diagonal to give an oval shape.
- Chop the tomato to small pieces.
- Rinse the rice under flowing water to get rid of excess starch.
- Heat your pot, add the olive oil. You can use a pressure cooker if available.
- Add the onions, cook until slightly caramelized. Add the garlic and saute for an additional minute.
- Then add the rice and saute until it is pearly.
- Add the chopped tomatoes and mix.
- Add the carrots and mix until they slightly change color.
- Finally add the zucchini and mix to blend.
- Add the salt and sugar. Sugar is added to prevent the bitterness of the olive oil, can be left out.
- Add water to cover the bottom of the pot and cover the lid.
- Cook until rice is done.
- Garnish with chopped parsley/dill.