Zucchini, tomato, and rice pilaf from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 07, 2013

    p. 328 – What appealed to me in particular with this recipe was the unusual multi-step cooking process and, the use of dill. I don’t think I’ve ever used dill in rice before. According to the author, this is a Balkan dish. Prep isn’t overly demanding. I made as set out in the book except for substituting Aleppo pepper for the black. I suspect the author imagined the finished dish to be drier than mine was. The top of the rice was brown and crispy but what remained beneath was tender and didn’t really hold a shape per se once it hit the plate. Nevertheless, we thought this rice was outstanding. The cooking process produced what I’d call a stodgy texture but the flavour was rich and almost creamy. No one flavour was predominant. It’s always a treat to try a dish that presents a flavour profile like no other you’ve enjoyed before. This dish did just that. We loved it. Photos here: http://chowhound.chow.com/topics/911494#8249130

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