Grated zucchini are gently cooked with onion, then with rice, to make a light pilaf finished with dill yogurt. Quick to prepare in summer, it is a dish children enjoy too.
Lightly salt the grated zucchini and leave for 10 minutes, then squeeze by hand to remove the excess water.
Sauté the finely chopped onion in butter until lightly golden.
Add the squeezed zucchini and cook for a few minutes, then stir in the washed rice.
Add the hot water and salt and cook over low heat until the liquid is absorbed.
Leave the pilaf to rest for 5 minutes. Mix the yogurt with the chopped dill, spoon over the rice and serve.
Important: lightly salt the grated zucchini, leave for 10 minutes and squeeze out their water, or the pilaf may become watery. Allergens: yogurt is a dairy product; people with a milk allergy should take care.
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