ZUCCHINI PILAF WITH BLACK OLIVES
WHITE VS BROWN RICE
RIce is one of the staples of the Mediterranean and is grown in various regions around the Mediterranean basin. Brown rice is a whole grain that contains the bran and germ, which provide fiber and several vitamins and minerals. White rice is a refined grain that has had these parts removed, making it softer, faster-cooking, and slightly more comforting!
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
20 min
Ingredients
- 1½ cups long grain jasmine or basmati rice or 1½ cups parboiled brown rice
- ¼ cup extra virgin Greek olive oil
- 3 medium zucchini cut into ½-inch (1¼-cm) thick rounds or ovals
- 2 large garlic cloves cut into slivers
- 1 tsp dried Greek oregano savory or thyme
- 1 cup pitted black or Kalamata olives
- Grated zest of 1 lemon
- 1 large ripe firm avocado, peeled and cubed
- 3 Tbsp fresh oregano basil or mint, as desired
- Salt and pepper to taste
Instructions
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Cook the rice according to package directions.
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While the rice is cooking, heat 2 tablespoons of olive oil in a medium skillet. Add the zucchini in batches if necessary to keep from overcrowding and sear over medium-high heat until golden. If doing the zucchini in batches, divide up the garlic accordingly and add it to the skillet incrementally with each batch, toward the end of cooking the zucchini, to keep it from burning. Remove the zucchini from the skillet and set aside.
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Add the olives to the same skillet and warm over low heat, shaking back and forth, in whatever remaining olive oil is in the pan. Stir in the lemon zest. Season the avocado lightly with salt.
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When the rice is done, remove from heat and transfer to a large bowl. Gently toss the rice with the remaining olive oil. Season to taste with salt and pepper and gently mix in the herbs, zucchini, olives and avocado. Serve.
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