Vegetable Stew with Zucchini and Rice
- olive oil - 3 tbsp.
- zucchini - 1.1 lb (500 g)
- carrots - 2 pcs.
- spring onion - 3 stalks
- fresh garlic - 2 stalks
- peppers - 2 pcs. (green and red)
- tomatoes - 1 pc.
- rice - 3.5 oz (100 g)
- fresh parsley - 5 - 6 stalks
- fresh dill - 5 - 6 stalks
- black pepper - by taste
- butter - 0.7 oz (20 g)
Wash and clean all vegetables, finely chop the onions and garlic, slice the carrots and dice the zucchini, peppers and tomatoes. Soak the washed rice in hot water.
Heat olive oil in a saucepan and fry the onion and garlic. Add the carrots and peppers, stew them under a lid for about 5 minutes.
Add the zucchini and fry for about 5 minutes on low heat, add the paprika and stir.
Pour enough hot water to cover the vegetables, close the lid and bring to a boil. After boiling, add the strained rice and stir.
Boil the stew until the rice is cooked, add the tomatoes, salt and sprinkle with your desired amount of black pepper. If necessary pour a little hot water and leave the dish for 5 minutes on low heat.
Remove the pan from the heat and add the finely chopped green spices and butter, close the lid and stew for 10 minutes before serving.