Zucchini Rice Salad Recipe
Ingredients
| 1/2 cup olive oil or salad oil | ||
| Garlic | 1 Clove (5gm), pressed | |
| Eggplant | 1 Small, diced | |
| 1/2 pound zucchini, cut in 1/4-inch-thick slices | ||
| Stewed tomatoes | 1 Can (10oz) | |
| 1/4 teaspoon each oregano and thyme leaves | ||
| 1 cup short grain rice (such as | ||
| California pearl) | ||
| 2 cups regular-strength chicken broth 1 green pepper, seeded and diced | ||
| 1 medium-size red onion, finely chopped | ||
| Lemon juice | 3 Tablespoon | |
| Red lettuce leaves | 4 | |
| 2 medium-size tomatoes, cut in wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
