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Zucchini Rice Salad

Salad.Carnival's picture
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Eggplant 1 Pound, diced (1 Small)
  Zucchini 1⁄2 Pound, cut in 1/4-inch-thick slices
  Canned stewed tomatoes 8 Ounce
  Oregano leaves 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Short grain rice 1 Cup (16 tbs) (Such As California Pearl)
  Regular strength chicken broth 2 Cup (32 tbs), diced
  Green pepper 1 , seeded and diced
  Red onion 1 Medium, finely chopped
  Lemon juice 3 Tablespoon
  Red lettuce leaves 4
  Tomatoes 2 Medium, cut into wedges
  Salt To Taste
  Pepper To Taste

In a large frying pan, heat 4 tablespoons of the oil over medium-high heat; add garlic and eggplant and cook, stirring gently, until eggplant turns dark and softens (about 5 minutes).
Add zucchini, stewed tomatoes, oregano, and thyme; cover and cook for about 2 minutes, shaking pan occasionally, until zucchini is tender-crisp.
Remove lid and cook, stirring, until any excess liquid is evaporated.
Transfer vegetable mixture to a bowl and cool.
To frying pan, add the remaining 4 tablespoons oil along with rice.
Reduce heat to medium and cook, stirring, until rice turns opaque (about 5 minutes).
Gradually stir in broth.
Cover, reduce heat, and simmer until rice is tender (about 15 minutes); cool.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1851 Calories from Fat 983

% Daily Value*

Total Fat 111 g171.4%

Saturated Fat 15.6 g77.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2168 mg90.3%

Total Carbohydrates 199 g66.5%

Dietary Fiber 32.4 g129.6%

Sugars 41.8 g

Protein 27 g53.3%

Vitamin A 133.1% Vitamin C 415.1%

Calcium 24.5% Iron 76.8%

*Based on a 2000 Calorie diet

Zucchini Rice Salad Recipe