It’s no secret that I love rice. In all and every way! I cook it almost every day. Easy to make, easy to enrich with all kinds of veggies and spices, pour some silky sauce over it, spicen it to hell and back (if you’re anything like me), or leave it mild and nice, as in some dessert. It is the gift from heaven and my two favourites are Arborio and Basmati. Arborio for risottos, Basmati to serve some great Chilly or Curry with. Or, when there’s nothing much in the house, rice and Kimchi are always the best friends. Did you know that you can make Rice coffee too? Oh, how good is that, so if you didn’t, make a cup!
This combination with peanuts and zucchini is just one of million other ways to make it crunchy, new and delicious. I’ve done it with all kinds of seeds and nuts, Butternut, carrots, peas, cellery root, tomatoes, spinach, beans and lentils. And it always makes both great, fulfilling and delicious presentation serving as main or side dish. It keeps for a day or two in the fridge too so it’s great to be packed in your lunch box.
I made this recipe this summer for my Croatian blog and remembered it today, beceause I have few Zucchinies in my fridge. Their time is slowly passing by so it’s the right time to use Zucchinies while they are still here.
So how do you make it? Easy! Check the recipe and let me know how you like it and how you make your rice!
Vegan Crunchy Peanut Zucchini Rice, long name for the simplest, most delicious and easy main or side dish for any day!
- 2 tbsp olive oil
- 1 cup rice
- 1 tsp salt
- 1/2 cup roasted, unsalted peanuts (for GF, be sure to check the labels, some peanuts might contain traces of wheat)
- 3 cups water
- 1 medium sized Zucchini, diced
Heat oil in heavy bottomed pan. Add rice, salt and peanuts and cook on low heat, stirring constantly, for a min or two, till the rice gets whiter. Watch it doesn't burn.
Add water, lower the heat to the lowest, cover with the lid and cook for 5 mins.
Wash, peel (if you like) and dice the Zucchini and add to the pot. Stir, cover the lid and cook for 10 more mins or till the rice is nicely cooked. If you think that rice is not cooked and the water is all absorbed, add a little more water.
Serve immediately as main or side dish. Leftovers will keep in the fridge for a day or two.
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