Rice Salad with Zucchini, Nuts, and Herbs
Salads • Indian
Description
Rice can be prepared in advance and reheated in the microwave or steamed.
Ingredients
- Basmati rice 1 cup
- Water 1¾ cups
- Coriander essential oil 1 tablespoon
- Vegetable Oil 3 tablespoons
- Garlic 3 cloves
- Toasted Cumin Seeds 1 tablespoon
- Courgette 2 pieces
- Cilantro 0 oz
- Chopped Sage Leaves ¼ tablespoon
- Mint Leaves 0 oz
- Meyer Lemon Juice 1 tablespoon
- Pecan 5 oz
- Salt 1 teaspoon
- Ground Black Pepper ¼ teaspoon
Step-by-Step Guide
Step 1
In a pot with cold water, add the rice, 1 tablespoon of oil, and half a teaspoon of salt. Once it boils, reduce the heat, cover the pot with a lid, and continue to cook on low heat for about 50 minutes. When the water is fully absorbed and the rice is tender, remove the pot from the heat. Let the rice sit, covered, for another 10 minutes, then transfer it to a shallow dish and let it cool slightly.
Step 2
Meanwhile, cut the zucchini into small pieces and finely chop the garlic. Grind the cumin and coriander seeds in a spice grinder.
Step 3
Heat 2 tablespoons of oil in a large heavy skillet. Add the coriander and cumin and sauté over medium heat, stirring constantly, for 1-2 minutes. When the seeds darken and the aroma of the spices becomes strong, add the garlic, zucchini, half a teaspoon of salt, and continue to cook for about 5-7 minutes.
Step 4
When the zucchini pieces are tender, mix them with the rice, chopped cilantro, parsley, and mint leaves, lemon juice, and crushed toasted nuts. Season with salt and black pepper to taste.
Step 5
Serve the salad warm.
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