Zucchini Rice Salad

Zucchini Rice Salad

The cooked rice is combined with the sautéed zucchini and a light, oriental vinaigrette just before serving. 


  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
  • 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for 
  • 1 small – medium zucchini (courgette) about 7 ” (17cm), sliced in half the long way and cut into 1/4″ (.6cm) slices. 
  • 2 cloves garlic, minced
  • 1 tsp olive oil 
  • 1 tsp sesame or walnut oil
  • 2 tsp soy sauce 
  • 1/4 tsp ground ginger or 1 tsp fresh, minced 
  • 1 tbs toasted pine nuts toast for 4 minutes, dry pan
  • Vinaigrette: 
  • 2 tbs brown sugar
  • 2 1/2 tbs red wine vinegar
  • 1 tbs snipped fresh parsley
  • 1 tbs water
  • 2 tsp oil – sesame or walnut is best
  • 2 tsp soy sauce


  • Cook rice in stock according to package directions.
  • Heat medium nonstick over medium heat. 
  • Add pine nuts and toast, shaking pan occasionally until golden, 4 – 5 minutes. Remove nuts and set aside. 
  • In same skillet heat oils over medium heat. 
  • Add garlic, ginger and soy sauce and sauté briefly.
  • Add zucchini and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon, until zucchini is tender. 
  • Vinaigrette:
  • Put all ingredients in small bowl and whisk well – will not emulsify. 
  • To finish: 
  • When rice is done put into a medium bowl. 
  • When zucchini is done add to rice. 
  • Add the vinaigrette and toss well. 
  • Sprinkle with pine nuts. Serve.


I use ‘Uncle Ben’s’ brown rice, which is what I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You could substitute regular Basmati, if you prefer/

Keywords: zucchini, summer squash, rice, salad

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