Fresh Zucchini Rice Salad

This fresh zucchini rice salad salad uses seasonal summer ingredients found at our local famers markets along with with brown and wild rice. We use Southern Illinois Cahokia Rice in most of our rice dishes. The cashews provide a nutty crunch.

Cahokia Rice

Supporting local and regional businesses is important because, in doing so, we are supporting the families and communities behind those businesses. We are fortunate in Southern Illinois to have Cahokia Rice, operated by fourth generation farmers. They use sustainable and environmentally friendly practices to cultivate rice that boasts 53% more protein per serving than other rice you will find at the grocery store.

You can find Cahokia Rice in grocery stores and food markets across Southern Illinois and into southeastern Missouri. If you are not from here, you can order off their website and have it shipped.

Fresh Zucchini Rice Salad

Recipe by Niki Davis

Course: Recipes, Side Dishes, Soup and Salad

Servings

6

-8 servings

Prep time

0

minutes

Cooking time

0

minutes

Calories

kcal

Total time

15

minutes

Shop your farmers market in the summer to find ingredients for this recipe. This salad combines vibrant local vegetables and Southern Illinois Cahokia Rice.

Ingredients

• For the Salad

• 1 tablespoon olive oil

• 1 large zucchini diced (about 4 cups)

• 1 large carrot diced (about 1 cup)

• 1 cup cooked brown rice

• 1 cup cooked wild rice

• 1 cup whole cashews

• For the Dressing

• ¼ cup olive oil

• 2 tablespoons carrot fronds optional

• 1 tablespoon lemon juice

• 1 tablespoon white wine vinegar

• 1 tablespoon honey

• 1 teaspoon minced garlic

• ½ teaspoon each salt and white pepper

Directions

• Heat the olive oil in a skillet over medium heat. Add the vegetables and cook until they are crisp tender. Remove them from the heat and let them cool.
• While the vegetables are cooking, make the dressing by whisking together olive oil, carrot fronds, lemon juice, vinegar, honey, minced garlic, salt and pepper in a salad serving bowl.
• Add the cooked rice, vegetables and cashews and toss to coat. Season with additional salt and pepper if desired. Serve at room temperature or chilled.

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