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Ingredients
For the rice:
½ cup slivered almonds
½ tablespoon butter
½ cup long grain rice
1 cup vegetable broth
½ teaspoon allspice
½ teaspoon salt
For the zucchini:
2 ½ tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 pound zucchini , ends trimmed, halved lengthwise (or quartered if large) and cut into ⅓-inch slices
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of cayenne pepper
½ teaspoon salt
2 tablespoon currants or dark raisins
3 tablespoons chopped cilantro
Freshly ground black pepper
For the yogurt-garlic sauce:
1 cup Greek yogurt, or strained non-Greek yogurt
2 garlic cloves, finely chopped or pressed through a garlic press
1 tablespoon dried crushed mint
Pinch of cayenne
Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
37 grams carbs; 11 milligrams cholesterol; 343 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 5 grams fiber; 730 milligrams sodium; 9 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
- Step 2
In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
- Step 3
For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
- Step 4
For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
- Step 5
When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.
Private Notes
Comments
Very good. I made the rice separately in a rice cooker and then mixed all the ingredients together once cooked. I didn’t have cilantro but added lots of chopped fresh mint and parsley from my garden.
Very good. I made the rice separately in a rice cooker and then mixed all the ingredients together once cooked. I didn’t have cilantro but added lots of chopped fresh mint and parsley from my garden.