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Home > Recipes > Wild rice and zucchini salad

Wild rice and zucchini salad

Delaney Mes

Publication: Herald on Sunday

Herald on Sunday

Ratings: 3.5 / 5 FROM 4

Wild rice and zucchini salad

Photo by Jason Oxenham

3.5 / 5 FROM 4

If you're back at work, then vibrant veges may be just what you need to help ease the transition from jandals to shoes. If you're still on holiday, these salads make a great lazy lunch, especially if you've got freshly caught fish, or a barbecue, close by. Either way, as the rest of summer stretches before us, I'm all about salads. This can be made vegan without the parmesan.

Ingredients

1 cup Wild rice
2 Zucchini
1 Tbsp Olive oil
1 pinch Sea salt flakes
1 pinch Chilli flakes
1 Lemon, zest and juice
2 Tbsp Grated parmesan cheese
1 clove Garlic, crushed
1 small bunch Fresh parsley, chopped
¼ cup Pecans, chopped

Directions

  1. Cook rice according to packet instructions.
  2. Chop the zucchini in half, and then into strips lengthways. Place in an oven tray and drizzle with a little olive oil, a pinch of sea salt, a pinch of chilli flakes, and about half the lemon zest and juice. Roast at about 200C for about 20 minutes.
  3. Drain and rinse the rice and place in a bowl. Add the zucchini and any oil from the tray, add the parmesan, remaining lemon zest and juice, garlic, parsley and pecans. Toss and serve warm or cold.
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http://www.bite.co.nz/recipe/13735/Wild-rice-and-zucchini-salad/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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