Basmati rice with zucchini

For 2 people:

250 g Basmati rice

2 sized zucchini

1 small carrot

1 onion

1 clove of garlic

parsley

curry

salt

extra virgin olive oil

While cooking in broth rice, sauté with onion, carrot and garlic. Cook until the onion is well softened, now add zucchini cut into triangles (private zucchini ends, cut them lengthwise and then again in the same way the two halves obtained at this point cut the four quarters as if you should get of the washers) and salt. Cook for about five minutes. The rice should now be missing ten minutes of cooking: drain, rinse it and pour into the pan with the vegetables. Add the curry powder and a little water or vegetable stock. Cook until all the water has evaporated. Sprinkle with parsley and, if you like, raw olive oil. Mix, let stand a few minutes and then serve covering each portion with some fresh parsley.