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Ingredients
2 small zucchini, about ½-pound total
1 tablespoon butter
½ cup finely chopped onions
2 teaspoons turmeric
1 cup converted rice
1 ½ cups water
Bay leaf
Salt and freshly ground pepper to taste
2 tablespoons finely chopped coriander
Nutritional analysis per serving (4 servings)
46 grams carbs; 8 milligrams cholesterol; 234 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 3 grams fiber; 519 milligrams sodium; 5 grams protein; 2 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
Trim and wash the zucchini and cut them into ½-inch cubes, about 2 cups.
- Step 2
Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
- Step 3
Remove from the heat, add the coriander and mix well with a fork.
Private Notes