I don’t know about you, but we find it pretty hard to get courgettes into our kids, even L who is usually pretty good with veggies, there’s just something about them that kids don’t get onboard with. So it’s always handy to have recipes which enable you to get them to eat them in a sneaky way, and this dish is one of those.
We’ve found that most children will eat rice no problem, so by mixing the rice with the courgettes and adding some seasoning we can get even the pickiest of kids to eat their greens!
- Rice - 1 mug (Basmati)
- Courgettes - 3
- Onions - 2
- Garlic - 3 cloves (crushed)
- Soy sauce - 1 tbsp (dark)
- Soy sauce - 4 tbsp (light)
- Water - 100ml
- Lemon - 1
- Olive oil - 2 tbsp
- Sesame oil - 1 tbsp
- Steam the rice according to packet instructions
- Fry the courgettes and onions in olive and sesame oil
- Fry the garlic
- Add the soy sauce and water
- Mix the rice and the courgettes
- Add the lemon juice
Put a frying pan onto a high heat. Get all your ingredients ready.
You are going to cook the rice à l'étouffé - steamed in its own water until it's all evaporated - so you won't need a sieve to drain the water away.
Fill a mug with rice and pour it into a saucepan. Add one and a half cups of cold tap water to the rice. Cover and cook on high heat at first, until it starts boiling (2-4 minutes), then turn it down to minimum. All in all it should cook for about 10 minutes (see additional tips below). When it's done switch the heat off and let it rest with the lid on for about 5 minutes.
While the rice is cooking pour the olive oil and the sesame oil into your frying pan. Cut your courgettes in half length-wise, slice them into 1/2cm pieces and then put them in the frying pan on a high heat, stirring them regularly. Cut your onions into big chunks and add them to the courgettes, still stirring regularly for 5 minutes.
Add the crushed garlic and cook for 1 more minute. Add the dark and light soy sauce, and the water. Season to taste. Be careful though as the soy sauce, especially the dark one, is pretty salty, although the lemon juice that you will be adding later on will remove part of this saltiness, so I only tend put black pepper in here. Reduce the heat to medium and cook for 5 more minutes.
Pour the steamed rice into the courgettes, squeeze the lemon into the mix and stir everything well.
Et voilà! A dish to get the kids (and the big kids) eating their greens.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!