posted by mamaSue 06-15-99 3:52 AM
Summer Squash and Rice Salad
8 tablespoons (4 fl. oz./125 ml.) olive oil
5 assorted small summer squashes such as zucchini (courgettes), yellow crookneck or straightneck, or pattypan, in any combination, trimmed and cut into 1/4-inch (6-mm.) dice
Salt and freshly ground pepper
1 yellow onion, diced
2 cloves garlic, crushed
2 teaspoons ground cumin
2 tablespoons distilled white or cider vinegar
2 cups (14 oz./440 g.) steamed rice, cooled to room temperature
1/2 cup (3/4 oz./20 g.) coarsely chopped fresh
parsley
Chopped lettuce leaves
In a frying pan over high heat, warm 2 tablespoons of the olive oil.
Add one-third each of the squashes and season to taste with salt and pepper.
Sauté, stirring often, until lightly browned and slightly soft, 1-2 minutes.
Transfer to a bowl.
Cook the remaining squashes, in 2 batches, in the same way, using 2 tablespoons oil with each
batch.
Let the squashes cool.
In the same frying pan, heat the remaining 2 tablespoons oil over medium heat.
Add the onion and sauté until lightly golden, 3-5 minutes.
Stir in the garlic and cook briefly.
Add the cumin; reduce the heat to low and sauté for about 2 minutes longer.
Add the vinegar, rice and parsley and toss to mix well.
Taste and adjust the seasonings. At this point, the salad can be covered and refrigerated for up to 3 days.
Bring to room temperature before serving.
To serve, line individual plates with lettuce leaves and spoon the salad on top.