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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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