9 Ingredients
Rosa Marchetti rice
320
gr
|
Zucchini
3
|
Leek
1
|
Turmeric
1
teaspoon
|
Sumac
3
teaspoons
|
Soy yogurt
250
gr
|
Mixed fresh herbs
1
handful
|
Extra virgin olive oil
5
tablespoons
|
Salt
|
This is a very simple first course which, served with soy yogurt (as I suggest here) or a legume pâté (lentils, cannellini beans, chickpeas or whatever you like), becomes a light, balanced one-dish meal.
Here is how to cook this fragrant, slightly tangy dish, thanks to the mix of turmeric and sumac.
Here is how to cook this fragrant, slightly tangy dish, thanks to the mix of turmeric and sumac.
Ingredients for 4
320 g Rosa Marchetti rice
3 medium courgettes
1 small leek (or 2 spring onions)
1 teaspoon ground turmeric
3 teaspoons sumac
250 g soy yogurt
1 generous handful of fresh herbs (basil, mint, coriander, parsley)
Method
Wash and dice the courgettes. Wash and chop the leek or spring onions. Sauté both in a wok with 4 tablespoons of oil and the turmeric for 2 minutes. Add the rice, stir and cook for another 2 minutes.
Then add twice the rice's volume of hot water and a pinch of coarse salt, and cover. Cook for 20 minutes over the lowest heat.
Meanwhile, stir 2 teaspoons of sumac, 1 tablespoon of oil and a pinch of salt into the yogurt.
Serve the rice with the sumac yogurt, sprinkled with roughly chopped herbs and the remaining sumac.
