Diversify your daily menu by preparing rice pilaf with young zucchini. This delicate dish contains vitamins and is suitable for dietary nutrition, as it is highly digestible due to the successful combination of products.
It is necessary
-
- 5 fresh young zucchini;
- 100 g long grain rice;
- 150 g butter;
- 1 onion;
- 1 liter of meat broth;
- 200 g sour cream;
- 0.5 tbsp flour;
- 0.5 cups of milk;
- parsley
- dill
- salt
- ground white pepper to taste.
Instructions
Step 1
Boil water. While it is boiling, wash the zucchini and peel them. Scald the peeled zucchini with boiling water, cool and cut into slices three to four millimeters thick.
Step 2
Place the zucchini slices in a strainer or colander and drain. Heat a skillet with butter, add the zucchini, cover the skillet and simmer them over low heat until softened.
Step 3
Rinse the rice, place it in a strainer or colander, and wait for the water to drain. Peel and wash the onions, chop them finely.
Step 4
Take another skillet and put it on fire. Melt the butter in it and add the washed rice and chopped onion. Fry them lightly over low heat, stirring all the time. Make sure that the rice does not brown during the frying process.
Step 5
Heat the broth, pour over the lightly fried onions and rice. Sprinkle them with white pepper. Preheat the oven to 180 ° C, put the rice and onions there for half an hour, and then remove.
Step 6
Grease a saucepan with vegetable oil, put rice and onions and stewed zucchini on it in several layers. Alternate between them so that there is a layer of rice on top. Salt each layer.
Step 7
Mix flour with a little vegetable oil, add milk and sour cream. Pour the resulting mixture over the zucchini and rice. Cover the saucepan with a lid and place in the oven for fifteen minutes.
Step 8
Take out the finished dish, sprinkle with finely chopped parsley and dill and serve hot.
