Rice salad with zucchini, nuts and herbs
4 servings
75 minutes
This rice salad with zucchini, nuts, and herbs embodies Indian cuisine, where flavor harmony is achieved through a blend of spices and fresh ingredients. Brown basmati rice serves as the base, its softness complemented by the crunchy texture of roasted pecans. Zucchini enriched with the aroma of cumin and coriander adds juiciness, while fresh herbs provide a touch of freshness. Lemon juice completes the composition with a light tanginess. This dish not only delights the palate but is also nutritious due to its rich composition of vitamins and minerals. It can be served as a standalone dish or as a side to spicy Indian mains. The salad is warm, nourishing, and has a mild spiciness, making it an ideal choice for those who appreciate a balance of taste and health.
1
In a pot of cold water, add rice, 1 tablespoon of oil, and half a teaspoon of salt. Once boiling, 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 soft, remove the pot from the heat. Let the rice sit, covered, for another 10 minutes, then transfer to a shallow dish and let cool slightly.
- Brown basmati rice: 1 glass
- Water: 1.8 glass
- Vegetable oil: 3 tablespoons
- Salt: 1 teaspoon
2
Meanwhile, cut the zucchini into small pieces, finely chop the garlic. Grind the cumin and coriander seeds in a coffee grinder.
- Courgette: 2 pieces
- Garlic: 3 cloves
- Coriander seeds: 1 tablespoon
- Caraway seeds: 1 tablespoon
3
Heat 2 tablespoons of oil in a large heavy skillet. Add coriander and cumin, and sauté for 1-2 minutes over medium heat, stirring constantly. When the seeds darken and the spice aroma becomes strong, add garlic, zucchini, half a teaspoon of salt, and continue cooking for about 5-7 minutes.
- Vegetable oil: 3 tablespoons
- Coriander seeds: 1 tablespoon
- Caraway seeds: 1 tablespoon
- Garlic: 3 cloves
- Courgette: 2 pieces
- Salt: 1 teaspoon
4
When the zucchini pieces are soft, mix them with rice, chopped cilantro, parsley, and mint leaves, lemon juice, and crushed roasted nuts. Season with salt and black pepper to taste.
- Brown basmati rice: 1 glass
- Courgette: 2 pieces
- Cilantro: 20 g
- Chopped parsley: 0.3 tablespoon
- Mint leaves: 40 g
- Lemon juice: 1 tablespoon
- Pecan: 85 g
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
5
Serve the salad warm.
