Rice Salad with Zucchini, Nuts, and Herbs

Salads | Indian cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

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 - 0.7 oz
Chopped Sage Leaves - ¼ tablespoon
Mint Leaves - 1.4 oz
Meyer Lemon Juice - 1 tablespoon
Pecan - 3 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.