Of the variety of dishes and a huge selection of their components, we suggest you choose rice with zucchini. The recipe is simple and can be implemented even by a novice cook. Also attractive is the fact that you can limit yourself only to vegetable ingredients, or you can successfully supplement them with any meat - and the dish will suit even arrogant opponents of vegetarianism.
Stew zucchini with rice
For any stew, the constant component is frying onions with carrots. Rice with zucchini will not do without it. It is advisable that the frying be larger, so that two large onions and a large root crop are taken on incomplete two glasses of rice. Carrots, of course, can be rubbed, but it will be more juicy and beautiful in the form of cubes. While onions with carrots are allowed, zucchini and four tomatoes are peeled. Both vegetables are cut into neat bars and added to the fry. Five minutes later, rice is introduced into the pan, washed and filtered. For even stewing, it should be leveled throughout the pan. Immediately, the rice with zucchini salts, curry seasoned (you can take just a little bit so that the dish has a golden yellowish tint) and pepper. Water is poured into the pan; it should only cover all components. Three cloves of garlic are chopped (crushed, they will sound worse) and added to the bowl. The lid is covered, a quarter of an hour is detected, and rice with zucchini is stewed until cooked.
Rice with zucchini under cheese
For him, it is better to take small vegetables with a thin skin. Groats are cooked separately; 150 grams of zucchini is enough for a glass of rice. Cooking time is not indicated, since it depends on the variety of cereals. The vegetable is cut into cubes (for young and small zucchini, peeling is not necessary). About 10 minutes before the rice is ready, zucchini is placed in a saucepan. After the lapse of time, the water is drained, the contents of the container are washed, and a small cube of butter is placed in it. Cheese is poured on top, and the dish is put in the oven until the topping is melted. Such rice with zucchini can be eaten even by children. But adults will not refuse it! When you put the dish on the table, sprinkle it with tarragon (unless, of course, the eaters have no objection to it).
Delicate taste: add dill
And not only him! First, finely chopped garlic and onions, along with cubes of zucchini, are spread. We take four medium pieces of the main vegetable, onion - one, garlic - as anyone loves, but not less than three cloves. As the vegetables turn brown, one and a half glasses of rice are laid, a finely chopped bunch of dill and seasoning. After 3 minutes of frying, incomplete three glasses of broth are poured. Vegetarianize - replace with water. Rice with zucchini will languish under the lid for about 20 minutes, but after turning off the fire, you should not immediately open it for another quarter hour: it should be steamed well. Only then the dish is mixed and ready for a treat.
Stuffed zucchini
This versatile vegetable can be stuffed with something. For example, fry 200 g of chopped champignons with onion; when they are almost there, add strips of red sweet pepper. Separately, boil half a glass of rice and mix it with prepared vegetables. Pepper, salt, and the mince is ready. Now we are preparing a container for it. At the zucchini, the tail and the “ass” are cut off, after which they are cut along. A knife gently cut seeds. Fillings are placed in the resulting boats with a spoon, and zucchini stuffed with rice and vegetables are sent for 40 minutes to the oven on a pallet, where a little water is poured. The stove should be warmed up to 190 degrees. As it evaporates, it will have to be added so that your zucchini stuffed with rice does not burn. When time runs out, the "boats" are sprinkled with cheese and come back for five minutes.
Winter stocks
It is also easy to roll rice with zucchini for uncomfortable cold months. True, if we confine ourselves to only these ingredients, it will be boring. Therefore, we offer such a way out. 800 g of peeled bell pepper are cut into strips, and half a kilo of prepared zucchini into cubes. Peeled tomatoes (700 g) are chopped medium-sized. All vegetables are stacked in a large pan; a glass of rice, half a glass of sugar, a spoon of salt, a bay leaf (as you like) are poured out there and a glass of sunflower oil (refined) is poured. After mixing, future zucchini with rice for the winter are put on fire and boiled for half an hour. A few minutes before "hour X" a pile of vinegar is poured (9%). Hot zucchini with rice for the winter is packed up in sterile jars and closed. You will definitely not go hungry in the winter!