This is a really lovely pilaf and also very easy to make.
2 medium zucchini
1 tbsp butter
1 tbsp olive oil
2 tbsp minced yellow onions
1/2 tsp freshly ground black pepper
1 cup long grain white rice
1/4 cup (at least) pitted Kalamata olives, chopped
1 tbsp chopped fresh cilantro
2 cups chicken broth
1 tsp salt
Grate the zucchini on the large holes of a handheld grater. Squeeze out some of the juice from the zucchini.
In a saucepan, melt the butter with the oil over medium-low heat. When the butter melts, add the onion and ground pepper and saute until the onion is translucent, 2 – 3 minutes.
Add the rice and cook, stirring occasionally, until opaque and coated with the butter and oil, 3 -4 minutes longer.
Add the chopped olives, cilantro and zucchini and cook, stirring for about 30 seconds to blend the ingredients together.
Pour in the broth, add the salt, raise the heat to medium high and bring to the boil.
Cover and reduce the heat to low and cook until the rice is tender and has absorbed all of the broth, about 20 minutes.
Remove from the heat and let rest, covered for about 5 minutes.
Then fluff with a fork and serve,