caraway seed, whole

Recipe to try

Zucchini & Pea Rice Casserole with caraway seed, whole

Serves: 4

Ingredients

• 1 teaspoon caraway seed, whole
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups zucchini, cut into ½-inch pieces
• 2 cups thawed peas
• 1 tablespoon neutral cooking oil
• 2 cups cooked rice
• 1 can (15 oz) white beans, drained and rinsed
• ½ cup vegetable broth
• ½ cup grated cheddar

Method

1. Lightly crush the seeds in a mortar before measuring.
2. Mix the featured seasoning with the olive oil and lemon juice.
3. Heat the oven to 375°F.
4. Heat the neutral oil in a large skillet over medium heat. Add zucchini, cut into ½-inch pieces and thawed peas. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
5. Mix the cooked vegetables, rice, beans, broth and seasoning mixture in a baking dish. Top with cheddar and bake for 20–25 minutes, until bubbling and hot throughout.