Rice – Vegetables – Side Dish

Ingredients for 4 servings:

• 1 tbsp sesame seeds
• 3 m.-large carrot(s)
• 5 stalk(s) celery
• 1 m.-large zucchini
• 1 ½ tbsp butter
• some oil (sunflower oil)
• 150 g basmati
• salt water
• Salt and pepper, black
• ½ tsp sweet paprika powder
• ½ tsp chili powder
• 1 tbsp thyme, fresh
• 150 g natural yogurt (3.5% fat)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Toast the sesame seeds in a pan without oil, remove from the pan, and set aside on a plate. Clean and dice the carrots, celery, and zucchini. Add the rice to a pot of lukewarm, lightly salted water and bring to a boil. Simmer on low to medium heat for about 7 minutes. Then drain into a sieve. Add 1 teaspoon of butter to the pot, add the rice, a little salt, and toasted sesame seeds, stir briefly, and let stand in a covered pan. Meanwhile, heat 1 tablespoon of butter and a few drops of oil in a large pot or pan (with a lid). Add the carrots and diced celery, fry briefly, and cook in a covered pan over low to medium heat. After a few minutes (the vegetables should still have some bite), add the diced zucchini and cook. Then add the rice to the vegetables, add the yogurt, paprika, chili powder, and thyme, and let stand for 2-3 minutes. Finally, season with salt and pepper to taste. This dish is perfect as a side dish to any kind of fish or meat dish, but can also be used as a vegetarian main course. In this case, the quantities should be sufficient for two people.