The rice with zucchini and light turmeric is a simple and low-fat first course, an excellent alternative to the classic risotto, without butter and cheese creaminess. Here, the rice is first boiled and then sautéed in a pan with zucchini and turmeric, seasoned only with extra virgin olive oil. Ideal for those with intolerances or those on a diet who want to stay lighter.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz dark zucchini
- 2.8 oz Basmati rice
- to taste ground turmeric
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Cutting board
- Knife
- Pot
- Pan
- Colander
- Wooden spoon
Preparation
To prepare the rice with zucchini and light turmeric…
First, heat the water to cook the rice. When it boils, pour it in and cook according to the package instructions.
While the rice is cooking, wash and dice the zucchini, then sauté them in a pan with extra virgin olive oil over medium heat for about 10 minutes, stirring them occasionally with a wooden spoon.
Once the rice is cooked, drain it keeping a little cooking water aside, and add it to the pan with the zucchini.
Sauté the rice with the zucchini, adding turmeric, salt, pepper, and a little of the rice cooking water, until it is well-dried and colored. Serve it hot.
