Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 2 carrot (chopped)
  • 3 celery stalks (chopped)
  • 3 garlic cloves (minced)
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 zucchini (chopped)
  • ½ cup short-grain rice
  • 2 bay leaves
  • 4 cups vegetable broth
  • 2 cups water
  • ¼ cup fresh lemon juice (plus lemon slices for garnish)
  • Chopped fresh parsley (for serving)

Instruction

  • Heat the olive oil in a large heavy bottomed pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Add garlic, oregano, salt and pepper, cook until fragrant, 1-2 minutes..
  • Stir in the zucchini, rice and bay leaves until well incorporated, about 1 more minute. Add the vegetable broth and water and bring mixture to a boil.
  • Reduce heat to a low simmer and cook covered until rice is fluffy and vegetables are soft, 30 minutes
  • Remove from heat, and stir in as much of the lemon juice as you'd like and garnish with chopped parsley and lemon slices, if desired. Serve immediately.