Zucchini Herb Rice – a delicious recipe with basmati rice, zucchini, mint, cilantro, green onions, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash and soak rice with water for 10 minutes.
2
Wash and peel the zucchini. Grate it in a cheese grater. Wash and rough chop mint leaves, cilantro and green onions.
3
Heat oil/butter in a pan and add bay leaf, cardamom and cumin seeds. Drain water from the rice. When cumin seeds splutter, add the drained rice to this and stir fry for 2-3 minutes.
4
In a rice cooker, add this rice, grated zucchini, mint leaves, cilantro leaves,green onions, salt, pepper powders and 2 cups of water and cook like normal rice.
5
If you are using pressure cooker, wait for 2 whistles. Let it cool and fluff up the rice with a fork. Add lemon juice and mix well. Serve hot with any gravies or a salad or raitha. I served it with kidney beans in a spicy tomato gravy (Rajma)
423
kcal
Calories
31
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 basmati rice, 1 zucchini, 1 bunch mint leaves, 1 bunch cilantro leaves, and more.
Yes, Zucchini Herb Rice falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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