Zucchini and Dill Pilaf

A simple and delicious grain dish with one of summer’s bounty - zucchini

Ingredients:

• 3/4 cup white basmati rice, rinsed and strained

• 1/4 cup quinoa, rinsed and strained

• 1/2 tablespoon finely chopped ginger

• 1 1/2–2 cups grated zucchini

• 1/2 cup chopped dill

• 2–3 tablespoons organic coconut oil

• 2 cups water

• Salt to taste

Directions:

Melt the coconut oil in a saucepan over medium flame. When the oil is warm, add the ginger and stir for

10–15 seconds until fragrant.

Add the rice and quinoa and stir for 30–40 seconds coating them with the oil-ginger mixture. Add the

water, stir well, and let mixture come to a boil. Add the grated zucchini and stir. Cover with lid, reduce

heat, and simmer for 10–12 minutes.

Add the dill and salt to taste, gently stirring with a fork. Cover.

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