zucchini rice salad with pecans
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.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
6 to 8
Ingredients
- 2 cups cooked rice
- 1/2 cup pecans, coarsely chopped
- 1 clove garlic, sliced thin
- 2 medium zucchini, grated
- 1 teaspoon fresh rosemary (1 sprig)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How To Make zucchini rice salad with pecans
-
Step 1Chop the pecans, slice the garlic, grate the zucchini, and pull the rosemary leaves from its sprig and chop.
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Step 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.
-
Step 3Add the garlic and cook until golden brown, about 1 minute.
-
Step 4Stir in the zucchini, thyme, salt, and pepper and cook, stirring, until just tender and wilted, 1 to 2 minutes.
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Step 5Remove from heat and stir in the rice until well combined.
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Step 6Taste to check the flavor and adjust the seasonings as needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Soy Free
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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