ZUCCHINI PILAF WITH ALMONDS
Steps:
- For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
- In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
- For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
- For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
- When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 734 milligrams, Sugar 10 grams, TransFat 0 grams
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Brian Matlou
[email protected]I've been making this pilaf for years and it's always a favorite. It's so easy to make and it's always delicious.
Mim Aktar999
[email protected]This was the first time I've ever made pilaf and it turned out great! Thanks for the recipe!
Ahmed Nirob
[email protected]I made this pilaf for a potluck and it was a huge hit. Everyone loved it!
XXXAVIER
[email protected]This pilaf was a bit too oily for me. I think I would use less oil next time.
Norman Mcgregor
[email protected]I'm not a big fan of zucchini, but I really enjoyed this pilaf. The flavors were very well-balanced and the rice was cooked perfectly.
Yohanes Gashaw
[email protected]I didn't have any almonds on hand, so I used walnuts instead. It was still delicious!
Ashrakt Osame
[email protected]This pilaf was a little bland for my taste. I think I would add some more spices next time.
Rangila'son1 Gordons
[email protected]I followed the recipe exactly and it turned out perfectly. The rice was fluffy and the vegetables were tender. I highly recommend this recipe.
Eddie Henderson
[email protected]This was a great way to use up some extra zucchini. I loved the addition of the almonds and raisins.
Comfort Lufungulo
[email protected]I've made this pilaf several times now and it's always a crowd-pleaser. It's so easy to make and it's always delicious.
confidence ebere
[email protected]This zucchini pilaf was a hit with my family! The flavors were so well-balanced and the almonds added a nice crunch. I will definitely be making this again.