Wild Zucchini Rice Salad
Yield
2 servingsPrep
20 minCook
1 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
wild rice
dry, mixed with 1/4 c brown rice, dry |
|
| 1 | small |
zucchini
up to 2, grated |
|
| 1 | each |
tomatoes
cut in wedges or chunks |
|
| 1 | each |
sweet red bell peppers
or yellow, or purple bell pepper, cut in strips |
|
| ½ | bunch |
spinach
or less, torn small |
|
| 1 | each |
avocados
cut in chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
wild rice
dry, mixed with 1/4 c brown rice, dry |
|
| 1 | small |
zucchini
up to 2, grated |
|
| 1 | each |
tomatoes
cut in wedges or chunks |
|
| 1 | each |
sweet red bell peppers
or yellow, or purple bell pepper, cut in strips |
|
| 0.5 | bunch |
spinach
or less, torn small |
|
| 1 | each |
avocados
cut in chunks |
|
Directions
Cook the dry rices. (Soak the wild rice in ½ cup water for 2 to 4 hours. Then cook it in ½ cup water for 15 to 20 minutes and then add the brown rice and cook together for 45 to 60 minutes longer. Add extra water if necessary.)
The rices will make 1 cup cooked.
Cool or chill. Mix all the ingredients together and toss with a favorite dressing.
This makes a great main dish for two or a side dish for four.
