Oriental Zucchini (Courgette) and Brown Rice Salad
Total time: 30 minutes
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You could substitute Basmati, if you prefer. The cooked rice is combined with the sautéed zucchini and a light, oriental vinaigrette just before serving.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
- 1 small - medium zucchini (courgette) about 7 " (17cm)
- 2 cloves garlic
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 2 tsp soy sauce
- 1/4 tsp ground ginger or 1 tsp fresh, chopped
- 1 tbs toasted pine nuts toast for 4 minutes, dry pan
- Vinaigrette:
- 2 tbs brown sugar
- 2 1/2 tbs red wine vinegar
- 1 tbs snipped fresh parsley
- 1 tbs water
- 2 tsp oil - sesame or walnut is best
- 2 tsp soy sauce
Instructions:
- Cook rice in stock according to package directions.
- Mince garlic.
- Slice zucchini in half the long way and then into 1/4" (.6cm) slices.
- Heat medium nonstick over medium heat.
- Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes. Remove nuts and set aside.
- In same skillet heat oils over medium heat. Add garlic, ginger and soy sauce and sauté briefly.
- Add zucchini and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon, until zucchini is tender.
- Vinaigrette:
- Put all ingredients in small bowl and whisk well - will not emulsify.
- To finish: When rice is done put into a medium bowl.
- When zucchini is done add to rice.
- Add the vinaigrette and toss well.
- Sprinkle with pine nuts. Serve.