Baked Tilapia, Simple White Rice Pilaf and Sautéed Zucchini

Ingredients

• 1 cup long-grain white rice
• 1 tbsp unsalted butter
• 1 pcs onion (small, finely chopped)
• 1 pcs carrot (small, finely chopped)
• 1 pcs garlic (clove, minced)
• 2 cup water
• 0.75 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp parsley (fresh, chopped for garnish)

Instructions

1. 1

   Rinse the rice

   • Place the rice in a fine-mesh sieve.
   • Rinse under cold running water until the water runs clear. This removes excess starch and prevents sticky rice.
   • Drain well and set aside.
2. 2

   Sauté the aromatics

   • Melt the butter in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the finely chopped onion and carrot. Sauté for 3-4 minutes until the onion is soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Toast the rice

   • Add the rinsed and drained rice to the pot.
   • Stir constantly for about 1-2 minutes, until the grains are coated in butter and turn slightly opaque. This step adds a lovely nutty flavor.
4. 4

   Simmer the pilaf

   • Pour in the water, then add the salt and black pepper. Stir once to combine.
   • Bring the liquid to a boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover the pot with the lid, and let it simmer for 15 minutes.
   • Do not lift the lid during this time.
5. 5

   Rest and fluff the rice

   • After 15 minutes, remove the pot from the heat but keep the lid on.
   • Let the rice rest, covered, for 5-10 minutes. This allows the steam to finish cooking the grains perfectly.
   • Remove the lid and gently fluff the rice with a fork.
6. 6

   Garnish and serve

   • Stir in the chopped fresh parsley.
   • Serve warm as a side dish.

Ingredients

• 4 pcs zucchini (medium-sized, about 600g total)
• 2 tbsp olive oil
• 2 pcs garlic (cloves, minced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the zucchini

   • Wash the zucchinis thoroughly under running water and pat them dry.
   • Trim off both ends of each zucchini.
   • Slice the zucchini into 1/4-inch thick rounds.
2. 2

   Sauté the zucchini

   • Heat the olive oil in a large skillet or pan over medium-high heat.
   • Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
   • Add the sliced zucchini to the pan in a single layer, if possible. Cook for 2-3 minutes per side without stirring too much, until it's tender-crisp and lightly browned.
3. 3

   Season and serve

   • Sprinkle the salt and freshly ground black pepper over the zucchini.
   • Gently toss everything together to combine.
   • Transfer to a serving dish and serve immediately.