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🍽️ Zucchini Rice Pan

310 kcal · 30 min · 4 servings

Ingredients

• 200 g Davert (wild rice-basmati mix)
• 1 zucchini
• 4 tbsp olive oil
• salt
• pepper
• 1 shallot
• 1 clove garlic
• 1 handful parsley
• 100 ml vegetable broth
• 0.5 lemon (juice)

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Wash the zucchini and slice it into thin rings.
3. 3. Heat one tablespoon of oil in a pan.
4. 4. Fry the zucchini rings over medium heat for about 3 to 4 minutes until golden brown.
5. 5. Season the zucchini with salt and pepper.
6. 6. Remove the zucchini from the pan and place it on a plate.
7. 7. Peel the shallot and the garlic.
8. 8. Dice the shallot and the garlic finely.
9. 9. Wash the parsley and pat it dry.
10. 10. Chop the parsley leaves.
11. 11. Add the remaining olive oil to the pan.
12. 12. Sauté the shallot and garlic over medium heat until translucent.
13. 13. Deglaze the pan with vegetable broth.
14. 14. Add half of the lemon juice.
15. 15. Stir the cooked rice into the pan.
16. 16. Mix everything well together.
17. 17. Season the mixture with salt and pepper.
18. 18. Add the remaining lemon juice.
19. 19. Fold in the parsley and the zucchini slices.
20. 20. Serve the zucchini rice pan.

Nutrition per serving

• kcal: 310
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 43 g