Rice Salad with Squashes Recipe

Name: Rice Salad with Squashes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans); 1/2 cup olive oil; 1 to 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 yellow onion, diced; 2 cloves garlic, peeled and crushed; 2 teaspoons ground cumin; 2 cups cooked rice, (aromatic is best); 2 tablespoons white or cider vinegar; 1 bunch parsley, leaves only, washed, dried and coarsely chopped; Lettuce leaves, for serving (optional)

Servings: persons

5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans)
1/2 cup olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 yellow onion, diced
2 cloves garlic, peeled and crushed
2 teaspoons ground cumin
2 cups cooked rice, (aromatic is best)
2 tablespoons white or cider vinegar
1 bunch parsley, leaves only, washed, dried and coarsely chopped
Lettuce leaves, for serving (optional)

1
Trim the squashes and cut them into 1/4 inch dice.
2
In a heavy skillet, heat 2 tablespoons of the olive oil and add 1/3 of the diced squashes and some salt and pepper.
3
Saute briefly over high heat, stirring often until lightly browned and slightly softened.
4
Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch.
5
Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes.
6
Stir in garlic and cook for 20 seconds more.
7
Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes.
8
Add to the squashes in the bowl.
9
Add cooked rice, vinegar and chopped parsley, and adjust the seasonings.
10
Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans), 1/2 cup olive oil, 1 to 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Rice Salad with Squashes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Salad with Squashes

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