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.
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.
