Summer Squash And Rice Salad Recipe - Cooking Index
Summer Squash And Rice Salad Recipe - Cooking Index
A cantina cook might throw together a salad much like this one to use up leftovers. The mixture of rice and vegetables yields a balanced flavor and texture that doesn't become soggy. Success depends upon cooking and seasoning everything separately so the flavors remain pronounced when the ingredients are combined.
Type: Cheese, Eggs, Vegetables| 8 tablespoons | 120ml | Olive oil |
| 5 | Assorted small summer squashes such as | |
| Zucchini - yellow crookneck or straightneck | ||
| OR pattypan - in any combination, trimmed, diced 1/4" | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Yellow onion - diced | |
| 2 | Garlic cloves - crushed | |
| 2 teaspoons | 10ml | Ground cumin |
| 2 tablespoons | 30ml | Distilled white or cider vinegar |
| 2 cups | 320g / 11oz | Steamed rice - cooled to room |
| Temperature | ||
| 1/2 cup | 73g / 2.6oz | Coarsely-chopped fresh parsley |
| Chopped lettuce leaves - as needed |
In a frying pan over high heat, warm 2 tablespoons of the olive oil. Add one-third each of the squashes and season to taste with salt and pepper. Saute, stirring often, until lightly browned and slightly soft, 1 to 2 minutes. Transfer to a bowl. Cook the remaining squashes, in 2 batches, in the same way, using 2 tablespoons oil with each batch. Let the squashes cool.
In the same frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute until lightly golden, 3 to 5 minutes. Stir in the garlic and cook briefly. Add the cumin, reduce heat to low, and saute for about 2 minutes longer. Add to the bowl holding the squashes. Add the vinegar, rice, and parsley and toss to mix well. Taste and adjust the seasonings. (At this point, the salad can be covered and refrigerated for up to 3 days. Bring to room temperature before serving).
To serve, line individual plates with lettuce leaves and spoon the salad on top.
This recipe yields 4 to 6 servings.
Source:
CANTINA: THE BEST OF CASUAL MEXICAN COOKING by Susan Fenniger and Mary Sue Milliken
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