3 -4 courgettes
150 ml olive oil
150 – 200 gm long grain rice
1 onion, finely chopped
4 large ripe tomatoes – I substituted this with 200ml tomato juice.
Salt and pepper
Cut the courgettes into chunks.
Heat the oil and brown the courgettes with the chopped onion.
Add the finely chopped (or grated) tomatoes – or the tomato juice. Season with salt and pepper and allow to simmer.
Meanwhile in a separate pan of water, bring the rice to the boil. Cook for 5 minutes and drain well.
Add to the courgette-tomato mixture and simmer until the rice has cooked – about 10 – 15 minutes.
Serve with bread, feta and even a little fennel-flavoured yoghurt.