Zucchini – Tomato Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cup rice
- 3 tomato (s)
- 1 zucchini
- 1 onion (s)
- salt
- Pepper, freshly ground
- Fondor or broth
- parsley
- basil
- 1 tablespoon crème fraîche or sour cream (heaped )
- 1 clove garlic
- oregano
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet and set aside (it is best to cover it as it is easier to process later).
- Peel and finely chop the garlic and place in a saucepan with the heated oil. Wash and chop the tomatoes and zucchini. Peel and chop the onions. First put the onion in the saucepan and let it turn to glass. Then add the tomatoes and zucchini. Simmer until the zucchini pieces are soft and the tomatoes are cooked down. Season the whole thing with the spices and herbs as needed. A pinch of sugar is a must. Finally - and the mixture should no longer boil here - add the crème fraiche and stir in. Finally add the rice and mix together. Serve hot.
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