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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rice Salad with Squashes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions