Zucchini Rice Skillet
The zucchini rice skillet is quick to make and always delicious – presented by Davert and Spoonsparrow!
Ingredients
- 200 g Davert (wild rice-basmati blend)
- 1 Zucchini
- 4 tbsp olive oil
- Salt
- Pepper
- 1 Shallot
- 1 Garlic clove
- a handful of parsley
- 100 ml Vegetable broth
- 0.5 lemon (juice)
Instructions
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1.
Cook the rice according to package instructions.
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2.
Meanwhile, peel and wash the zucchini, then slice into thin rounds. Heat 1 tbsp olive oil in a pan and sauté the zucchini over medium heat for about 3–4 minutes until golden brown. Season with salt and pepper and set aside on a plate.
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3.
Peel and finely chop the shallot and garlic. Wash the parsley, shake dry, and chop the leaves.
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4.
Add the remaining olive oil to the pan and cook the shallot and garlic over medium heat until translucent. Deglaze with vegetable broth and add half of the lemon juice. Add the rice and stir to combine. Season with salt, pepper, and the remaining lemon juice. Return the parsley and zucchini slices to the skillet and serve immediately.
