Courgette with Rice in Olive Oil
2 medium Courgettes
2-3 tablespoons of rinsed and drained Rice
5-6 thick slices of Shallots
1 diced Cubanelle or Long Green Pepper
1 peeled and diced medium Tomato
2 tablespoons of chopped tinned Tomato
2 sliced cloves of Garlic
2 x 25ml Extra Virgin Olive Oil
240ml of Water
1 teaspoon of Sugar
Pinch of Salt
To garnish: 2 tablespoons of chopped Dill
How to prepare
Heat 25ml of oil and lightly fry the onion and salt for several minutes.
Stir in the garlic, pepper, tomato and tinned tomato and cook for 8-10 minutes on a heat slightly lower than medium.
Top and tail the courgettes, scrape out the insides and cut into 4 pieces lengthwise.
Then cut them horizontally into 5cm pieces.
Add them to the pan along with the rice, sugar and water, cover and simmer until the rice is cooked (t may be necessary to add a little more water).
Allow the pan to reach room temperature and then spoon onto a serving dish.
Pour the remaining 25ml of oil on top and sprinkle on the dill.
Keep refrigerated until you are ready to serve.
The dish is best eaten chilled or at room temperature.
The Turkish name for this dish is Zeytinyagli Pirincli Kabak
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