Israeli Rice and Zucchini Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 35 Minutes
- Total Time
- 35 Minutes
- Yield
- 8 Servings
Tools You Will Need:
1 tsp
1 tbsp
1 cup
Pot
Garlic presser
1 tbsp
1 cup
Pot
Garlic presser
Ingredients:
2 cups white rice
4½ cups filtered water
7 medium zucchini, in ½ inch slices
2 large onions, chopped
½ cup tomato paste
2 tsp sea-salt
½ tsp black pepper, ground
1 tbsp high quality honey
2 cloves garlic, crushed
4½ cups filtered water
7 medium zucchini, in ½ inch slices
2 large onions, chopped
½ cup tomato paste
2 tsp sea-salt
½ tsp black pepper, ground
1 tbsp high quality honey
2 cloves garlic, crushed
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1. Toast the rice with 1 tbsp olive oil and 1 tsp salt on medium fire for 5-
6 minutes.
2. Add 4 cups boiling water and cook for 15-17 minutes on low fire.
3. Fry the onions together with 2 tbsp olive oil and sea-salt.
4. Add the zucchini and cook on medium fire for 10 minutes
5. Add the tomato paste and 1/2 cup water and continue to cook for 20
minutes.
6. Add honey, black-pepper and cook for 5 minutes; then add the garlic
and turn off the fire.
6 minutes.
2. Add 4 cups boiling water and cook for 15-17 minutes on low fire.
3. Fry the onions together with 2 tbsp olive oil and sea-salt.
4. Add the zucchini and cook on medium fire for 10 minutes
5. Add the tomato paste and 1/2 cup water and continue to cook for 20
minutes.
6. Add honey, black-pepper and cook for 5 minutes; then add the garlic
and turn off the fire.
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