Zucchini Rice Salad
|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|
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.