Zucchini with Brown Rice – Healthy and Easy Baked Vegetable (Video)

Directions

• Preparation
  
  Start by washing and chopping all vegetables. Dice the onion into small cubes, then do the same with the carrots. Slice the zucchini lengthwise into quarters and chop into even pieces. Rinse the brown rice under cold water until the water runs clear. Prepare fresh dill for later garnishing.
• Cooking
  
  In a large ovenproof pan, heat the olive oil over medium heat. Add the diced onion and carrots, stirring occasionally for about 5 minutes until they soften. Next, add the zucchini and a pinch of salt, letting them cook for another 5 minutes. Stir in the rinsed brown rice and toast it lightly with the vegetables for a couple of minutes. Gradually begin adding water, one cup at a time, waiting until it simmers before adding the next. Add the teaspoon of salt as the rice absorbs the liquid.
• Finishing
  
  Once all 4 cups of water have been added and the mixture is simmering, stir in the chopped parsley. Transfer the pan to a preheated oven at 180°C (356°F), using both upper and lower heating elements. Bake for about 50 minutes, until the rice is fully cooked and the liquid has been absorbed. Brown rice takes longer to cook, so make sure the grains are tender before removing from the oven.
• Serving
  
  Allow the dish to cool slightly before serving. Garnish generously with fresh dill for extra aroma and freshness. This zucchini with brown rice casserole pairs beautifully with a crisp green salad or a spoonful of Greek yogurt.