Zucchini Rice Salad with Pecans
1 photo of Zucchini Rice Salad With Pecans
By
J. White Harris
@JWhiteH
5
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
2 ccooked rice
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1/2 cpecans, coarsely chopped
-
1 clovegarlic, sliced thin
-
2 mediumzucchini, grated
-
1 tspfresh rosemary (1 sprig)
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2 Tbspextra virgin olive oil
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1/2 tspkosher salt
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1/4 tspfreshly ground black pepper
How to Make Zucchini Rice Salad with Pecans
- Chop the pecans, slice the garlic, grate the zucchini, and pull the rosemary leaves from its sprig and chop.
- Heat 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. - Add the garlic and cook until golden brown, about 1 minute.
- Stir in the zucchini, thyme, salt, and pepper and cook, stirring, until just tender and wilted, 1 to 2 minutes.
- Remove from heat and stir in the rice until well combined.
- Taste to check the flavor and adjust the seasonings as needed.
About Zucchini Rice Salad with Pecans
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy
