This is a very simple first course which, if accompanied by a soy yoghurt (as I propose) or if you prefer a legume pate (lentils, cannellini beans, chickpeas or other of your taste) can become a balanced and light single dish.

Here's how to cook this aromatic and slightly sour dish thanks to the mix of turmeric and sumac.

320 gr of Rosa Marchetti rice
3 medium sized courgettes
1 small leek (or 2 spring onions)
1 teaspoon of turmeric powder
3 teaspoons of sumac
250 gr of soy yogurt
1 generous handful of fresh aromatic herbs
(basil, mint, coriander, parsley)

Wash and dice the courgettes. Wash and chop the spring onions. Brown both in a wok together with 4 tablespoons of oil and turmeric for 2 minutes. Add the rice, stir and continue cooking for 2 minutes.
Then add double the volume of hot water, 1 pinch of coarse salt and put the lid on. Cook for 20 minutes with the heat on low.

Aside, add 2 teaspoons of sumac, 1 tablespoon of oil, 1 pinch of salt to the yogurt.

Serve the rice accompanied by the yoghurt with sumac, all sprinkled with a coarse mince of aromatic herbs.