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Ингредиенты
- 8 Tbsp. Extra virgin olive oil
- 5 x Assorted small summer squashes such as
- Â Â zucchini, yellow crookneck or possibly straightneck
- Â Â or possibly pattypan, in any combination trimmed, diced 1/4"
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x Yellow onion diced
- 2 x Garlic cloves crushed
- 2 tsp Grnd cumin
- 2 Tbsp. Distilled white or possibly cider vinegar
- 2 c. Steamed rice cooled to room
- Â Â temperature
- 1/2 c. Coarsely-minced fresh parsley
- Â Â Minced lettuce leaves as needed
Инструкции
- In a frying pan over high heat, hot 2 Tbsp. of the extra virgin olive oil. Add in one-third each of the squashes and season to taste with salt and pepper. Saute/fry, stirring often, till lightly browned and slightly soft, 1 to 2 min. Transfer to a bowl. Cook the remaining squashes, in 2 batches, in the same way, using 2 Tbsp. oil with each batch. Let the squashes cold.
- In the same frying pan, heat the remaining 2 Tbsp. oil over medium heat. Add in the onion and saute/fry till lightly golden brown, 3 to 5 min. Stir in the garlic and cook briefly. Add in the cumin, reduce heat to low, and saute/fry for about 2 min longer. Add in to the bowl holding the squashes. Add in the vinegar, rice, and parsley and toss to mix well. Taste and adjust the seasonings. (At this point, the salad can be covered and refrigerated for up to 3 days. Bring to room temperature before serving).
- To serve, line individual plates with lettuce leaves and spoon the salad on top.
- This recipe yields 4 to 6 servings.
- Comments: A cantina cook might throw together a salad much like this one to use up leftovers. The mix of rice and vegetables yields a balanced flavor and texture which doesn't become soggy. Success depends upon cooking and seasoning everything separately so the flavors remain pronounced when the ingredients are combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 249 | 40% |
| Total Fat 28.25g | 35% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 688mg | 20% |
| Total Carbs 83.8g | 22% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.17g | 3% |
| Protein 9.62g | 15% |
