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Indian Rice with Shallots and Zucchini Recipe

By , About.com Guide

An Italian preparation with Basmati rice? To be frank, there isn’t much that's Indian here, but this rice with zucchini and shallots is called Riso all'Indiano, and is nice. To serve 4 you'll need:

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 1/2 cups (300 g) Basmati rice
  • 3 ounces (75 g) pancetta, diced
  • 3 zucchine, julienned
  • A yellow bell pepper, stemmed, seeded, ribbed, and cut into fine dice
  • A fresh jalapeno pepper, stemmed, seeded, ribbed, and minced
  • 2 shallots, finely sliced
  • 2 leaves fresh coriander, minced
  • 2 tablespoons olive oil
  • Salt

Preparation:

Cut up the vegetables, combining the hot pepper and coriander.

Preheat your oven to 320 F (160 C)

Bring a pot of salted water to a boil ad cook the rice until it's al dente, about 15 minutes. Drain the rice, turn it out onto a clean dishtowel, pat it dry, and set it in the oven for 5-6 minutes to dry.

Sauté the pancetta in the oil in a deep non-stick pan, and when it begins to color add the shallots, zucchini and pepper and cook over a brisk flame, shaking the pan, for 5-6 minutes. The vegetables should soften but not loose their crunch; when the time is up add the minced herbs and check seasoning. Combine the rice and the vegetables, and serve.
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