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Zucchini rice with yogurt

updated

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Ingredients for 4 servings:

  • 200 g basmati rice
  • 1 tbsp butter
  • 1 zucchini (approx. 200 g)
  • 1 tsp oil
  • 2 small chili peppers
  • 1 clove(s) garlic
  • 1 bunch of basil
  • 200 g natural yogurt
  • Salt, pepper from the mill
  • some thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Place the rice in a pan with a little butter and fry until translucent. Add 350 ml of salted water and let it swell over low heat for 20 minutes. Slice the zucchini and sauté in the oil for 5 minutes. Slice the chili, chop the garlic and basil. Stir the zucchini, chili, garlic, and basil into the yogurt and mix with the slightly cooled rice. Season to taste with salt, pepper, and thyme.

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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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