Cooking Index - Cooking Recipes & IdeasRice Salad With Squashes Recipe - Cooking Index

Rice Salad With Squashes

Type: Rice
Courses: Salads
Serves: 4 people

Recipe Ingredients

5   Assorted small squashes
  (such as zucchini, yellow summer squashes - or patty pans)
1/2 cup 118mlOlive oil
1 teaspoon 5mlSalt - to 2 tsps
1/2 teaspoon 2.5mlFreshly-ground black pepper
1   Yellow onion - diced
2   Garlic cloves - peeled and crushed
2 teaspoons 10mlGround cumin
2 cups 320g / 11ozCooked rice (aromatic is best)
2 tablespoons 30mlWhite or cider vinegar
1   Parsley, leaves only - coarsely chopped
  Lettuce leaves, for serving - optional

Recipe Instructions

Trim the squashes and cut them into 1/4-inch dice. In a heavy skillet, heat 2 tablespoons of the olive oil and add 1/3 of the diced squashes and some salt and pepper. Saute briefly over high heat, stirring often until lightly browned and slightly softened. Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch.

Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes. Stir in garlic and cook for 20 seconds more. Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes. Add to the squashes in the bowl. Add cooked rice, vinegar and chopped parsley, and adjust the seasonings.

Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6176 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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