Rice pilaf with zucchini and dill cabbage salad

Lenten food is a culinary choice that not only helps us stay healthy but also gives us the opportunity to explore diverse flavors and fresh ingredients. Today, I will share with you the recipe for a delicious zucchini rice pilaf, accompanied by a crunchy dill cabbage salad. This dish is not only tasty but also easy to make, perfect for a Lenten meal or any occasion.

Total preparation time: 45 minutes
Number of servings: 4

Ingredients:

*For the pilaf:*
- 1 medium onion
- 1 dark-skinned zucchini
- 3 tablespoons olive oil
- Himalayan salt (to taste)
- 1 teaspoon mustard seeds
- 1 tablespoon dehydrated vegetables (carrot, bell pepper, parsley)
- Ground pepper (to taste)
- 1 cup long-grain rice
- 3 cups water
- Fresh parsley (for garnish)
- Sesame seeds (for garnish)

*For the salad:*
- 1 medium cabbage
- Himalayan salt (to taste)
- 2 tablespoons olive oil
- Fresh or dried dill
- Strawberry-flavored vinegar
- 1 teaspoon brown sugar
- Sesame seeds (for garnish)

Preparation:

1. Preparing the ingredients: Start by peeling and finely chopping the onion. Wash the zucchini thoroughly and dry it with paper towels to remove excess water. Cut off the ends of the zucchini and grate it using a large grater. This step will help the zucchini soften quickly and integrate perfectly into the pilaf.

2. Sautéing the onion: In a deep skillet or pot, add the 3 tablespoons of olive oil and heat it over low heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. This process will release the sweet aroma of the onion and create a delicious base for the pilaf.

3. Adding the zucchini: After the onion is sautéed, add the grated zucchini, mustard seeds, dehydrated vegetables, pepper, and salt. Mix well and let it sauté for another 10 minutes. This step will intensify the flavors and make the zucchini soft and flavorful.

4. Incorporating the rice: Add the washed rice (to remove the starch) and mix to combine well with the other ingredients. Then pour in 1 cup of water and let it boil. After the water has reduced, add the second cup of water, stirring frequently to prevent the rice from sticking to the bottom of the pot. This trick is essential for achieving a fluffy and tasty pilaf.

5. Finalizing: After adding the third cup of water, reduce the heat to low and let it simmer covered until the rice becomes fluffy and absorbs all the water, about 15-20 minutes. Finally, turn off the heat, sprinkle with chopped fresh parsley, and cover the pot with a lid for a few minutes to allow the flavors to meld.

6. Preparing the cabbage salad: Meanwhile, wash the cabbage and chop it finely. Place it in a large bowl and add the 2 tablespoons of olive oil, Himalayan salt, 1 teaspoon of brown sugar, strawberry-flavored vinegar, and dill. Mix well to combine all the ingredients so that the cabbage marinates and becomes crunchy and flavorful.

7. Serving: When serving, add the pilaf to plates and sprinkle with sesame seeds and dried parsley. Serve alongside the cabbage salad, which will add a pleasant contrast of textures and flavors. I recommend serving this dish with a refreshing drink, such as herbal tea or fresh fruit juice.

Helpful tips:
- You can experiment with other vegetables in the pilaf, such as carrots or bell peppers, to add more variety.
- If you want a spicy note, you can add some freshly chopped hot pepper.
- Long-grain rice is ideal for pilafs as it remains fluffy and does not stick together.

Nutritional benefits:
This zucchini rice pilaf is an excellent source of fiber, vitamins (A, C), and minerals (magnesium, potassium). Zucchini is low in calories but high in water, making it perfect for a healthy diet. Cabbage, on the other hand, is packed with antioxidants and aids digestion.

Frequently asked questions:
- Can this pilaf be prepared a day in advance?
Yes, you can prepare the pilaf ahead of time and store it in the refrigerator. I recommend reheating it over low heat with a little water to rehydrate it.
- How can I vary the recipe?
Instead of zucchini, you can use pumpkin or even spinach for a greener variant. You can also add nuts or seeds for extra crunch.

In conclusion, this zucchini rice pilaf and cabbage salad recipe is not only an excellent choice for Lenten days but also a versatile and tasty option that you can adapt to your preferences. Enjoy your meal!