in Eastern Europe

Bulgarian rice with zucchini

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Ingredients for 3 servings:

  • 1 cup basmati / wild rice
  • ½ kg zucchini
  • 1 onion(s)
  • 1 pinch of salt
  • 1 pinch(s) black pepper, freshly ground
  • 4 tbsp extra virgin olive oil
  • 1 handful of flour
  • Water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the onion and slice it thinly. Preheat a deep pot on the stove, add the oil, and fry the onion rings until translucent. Sprinkle the flour over the onion and stir in. Then fry the rice over moderate heat. Peel and dice the zucchini, add it to the pot, add about 2 cups of water, and season with salt and pepper. Cover and cook for about 15-20 minutes over moderate heat. You can serve this hot and enjoy it in a Mediterranean style with a spoonful of Turkish or Bulgarian yogurt on top, or eat it cold a little later. It can also be served as a side dish to grilled food at a garden party.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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