Zucchini and carrot rice pilaf

Name: Zucchini and carrot rice pilaf
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup long grain rice; 1 onion, chopped; 1 tsp dried oregano; 1 small carrot, chopped small; 1 small zucchini, chopped small; 2 cloves garlic, finely chopped; 2 1/4 cups chicken stock

Robert Gonzal @robert

Vancouver BC

There was a time in my early teens when, in an effort to blend in and be more "Canadian," I forewent my usual dinnertime rice in favour of bread and potatoes. Fortunately, this period didn't last very long. Also fortunately, it was the only substantial change I followed through in order to be more like my peers. Otherwise, there'd be pictures of teenaged me rocking a perm (as if teenaged me with a bowl cut is any better). Anyway, this is a roundabout way to explain my lifelong love of rice, and the many wonderful ways it can be served. Among these is pilaf, which is both an easy and adaptable preparation. For this version, a little chopped zucchini and carrot, a sprinkle of dried oregano, and some chicken stock was all that was needed to create a delicious addition to dinner.

Robert Gonzal @robert

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Ingredients

40 minutes

4 servings

1 cuplong grain rice
1onion, chopped
1 tspdried oregano
1small carrot, chopped small
1small zucchini, chopped small
2 clovesgarlic, finely chopped
2 1/4 cupschicken stock

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Steps

40 minutes

1

Using a sieve, wash the rice thoroughly with cold running water, then set it over a bowl to drain.
2

Add about 1/4 cup of olive oil to a medium saucepan on medium-high heat. Add the onions and oregano, and let fry for 3 to 4 minutes until the onions start to caramelize.
3

Add the carrots to the pot. Give them 1 minute head start, then add the zucchini and garlic, plus a pinch of salt and a few grinds of black pepper. Stir, then fry for 2 or 3 minutes to soften the veg and get a little browning.
4

Add the washed rice to the pot. Don't worry if it's still wet. Stirring frequently, let the rice fry for about 5 minutes until the grains start to turn translucent. Pour in the chicken stock and bring to a simmer. Cover with a lid and turn the heat down to low. Let cook undisturbed for 18 to 20 minutes, or until all the liquid has been absorbed. Take the pot off the heat and let it continue steaming, lid still on, for another 6 to 8 minutes. Fluff the rice with a fork before serving.