Rice and Zucchini

• 2 small zucchini, about 1/2-pound total
• 1 tablespoon butter
• 1/2 cup finely chopped onions
• 2 teaspoons turmeric
• 1 cup converted rice
• 1 1/2 cups water
• Bay leaf
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped coriander

1. Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
2. Melt the butter in a saucepan and add the onions and zucchini.
3. Cook, stirring, until the onions are wilted.
4. Add the turmeric, rice, water, bay leaf, salt and pepper.
5. Bring to a boil.
6. Cover tightly and simmer for 17 minutes.
7. Remove from the heat, add the coriander and mix well with a fork.

zucchini, butter, onions, turmeric, rice, water, bay leaf, salt, coriander

Taken from cooking.nytimes.com/recipes/7808 (may not work)