Zucchini Rice Salad with Pecans
J White Harris
My garden is producing lots of zucchini so I developed this recipe to use some of it and to use some other ingredients I had on hand. The rice was leftover from last night’s dinner and the rosemary is one of the spices from the garden. This turned out to be delicious and was very quick and easy. I used 1 green and 1 yellow zucchini.
- 2 c
- cooked rice
- 1/2 c
- pecans, coarsely chopped
- 1 clove
- garlic, sliced thin
- 2 medium
- zucchini, grated
- 1 tsp
- fresh rosemary (1 sprig)
- 2 Tbsp
- extra virgin olive oil
- 1/2 tsp
- kosher salt
- 1/4 tsp
- freshly ground black pepper
1Chop the pecans, slice the garlic, grate the zucchini, and pull the rosemary leaves from its sprig and chop.
2Heat the oil in a medium skillet over medium heat. Add the pecans and cook, stirring, until toasted and fragrant, 2 to 3 minutes.
Note: Watch the pecans, as they are toasting, they can burn easily.
3Add the garlic and cook until golden brown, about 1 minute.
4Stir in the zucchini, thyme, salt, and pepper and cook, stirring, until just tender and wilted, 1 to 2 minutes.
5Remove from heat and stir in the rice until well combined.
6Taste to check the flavor and adjust the seasonings as needed.