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{December 15, 2009}   Zucchini Rice

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Due to the unexpected snow in Houston last week, we collected vegetables and herbs from the garden before the icy showers hit. I had a bunch of coriander,mint and green onions sitting in the refrigerator because of this change in weather. I was thinking of making some podi or thugayal with mint and coriander leaves, but ended up making a rice dish with them, using a lone zucchini. I like using zucchini in pasta dishes or vegetable bakes, but hubby is not too fond of zucchini. When I made this rice though, he was not able to realize that it had zucchini in it. It blended so well with the herbs. I usually make peas rice with herbs but zucchini was a good variation from peas and it tasted like a peas pulao/mint rice.

Ingredients (serves-2)

Basmati Rice- 1 cup
Zucchini – 1
Mint leaves- one bunch
Cilantro leaves- one bunch
Green onions- couple of strands
Lemon Juice- 1 tbsp
Salt to taste
Bay leaf-1
Cardamom- 2 pods
Black Pepper powder-1/2 tsp
White pepper powder 3/4 tsp
Cumin seeds- 1 tsp
Sunflower oil/Butter- 1 tsp
Water- 2 cups

Method:

Wash and soak rice with water for 10 minutes.

Wash and peel the zucchini. Grate it in a cheese grater. Wash and rough chop mint leaves, cilantro and green onions.

Heat oil/butter in a pan and add bay leaf, cardamom and cumin seeds. Drain water from the rice. When cumin seeds splutter, add the drained rice to this and stir fry for 2-3 minutes.

In a rice cooker, add this rice, grated zucchini, mint leaves, cilantro leaves,green onions, salt, pepper powders and 2 cups of water  and cook like normal rice.  If you are using pressure cooker, wait for 2 whistles. Let it cool and fluff up the rice with a fork. Add lemon juice and mix well.

Serve the zucchini rice with any gravies or with raitha. I served the Zucchini rice with rajma and they complemented each other very well. The zucchini rice is not spicy, but rajma is a rich tomato based gravy made of kidney beans and they match in flavor combinations.



et cetera