This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread.
Ingredients
- ¼ cup olive oil
- 1 onion, finely chopped
- 1 teaspoon white sugar
- 4 zucchini, chopped
- 1 cup chopped fresh dill weed
- ¼ cup uncooked long grain white rice
- ½ cup water
- salt and pepper to taste
- 2 cups plain yogurt
- 2 cloves garlic, crushed
- ½ teaspoon salt
Directions
Step 1
Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
Step 2
Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 292 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat3g | 16% |
Cholesterol7mg | 2% |
Sodium397mg | 17% |
Total Carbohydrate30g | 11% |
Dietary Fiber3g | 9% |
Total Sugars14g | |
Protein10g | |
Vitamin C32mg | 161% |
Calcium278mg | 21% |
Iron2mg | 9% |
Potassium753mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this