Zucchini Rice Salad with Capers and Cherry Tomatoes
This Rice Salad is perfect for a light and healthy lunch or dinner. It's simple to make and tastes delicious. Best of all, it's really versatile: adding some protein makes it a complete meal.
Servings: 4 people
Equipment
- 1 saucepan large
- 1 grater large-hole
- 1 knife
- 1 bowl
Ingredients
- 250 gr paraboiled rice
- 5 small and tender courgettes
- 350 gr cherry tomatoes
- 1 sprig fresh parsley
- Some fresh basil leaves
- 2 tbsp. salted capers
- ⅚ tablespoon of extra virgin olive oil
- pepper
- salt
Instructions
- Cook the rice in a large saucepan of salted boiling water.
- Trim the courgettes, then grate with a large-hole grater. Wash and cut the cherry tomatoes into wedges. Rinse the capers under current cold water and drain.
- Finely chop parsley and basil leaves.
- Tip all these ingredients into a large bowl, add the extra virgin olive oil, season with salt and pepper. Mix everything together.
- Drain the rice “al dente” through a colander and rinse under cold running water immediately, to stop the rice cooking. Leave rice to drain a few seconds, shaking the colander a few times.
- Pour the rice into the bowl and gently mix all together.
- Once ready serve immediately.
Notes
Storing & Freezing: Keep in an airtight container in the fridge. Do not keep it longer than 2 days. Eat it at room temperature.
Substitution & Variations:
Rice - Choose brown rice if you want a healthier solution, brown rice has more nutrients and is more satisfying than white rice. Use Arborio or Vialone nano instead of parboiled rice
Cherry Tomatoes - grape tomatoes also work
Capers - capers can be replaced with black olives
Spicy - add chilli pepper flakes to imbue heat in or some spicy oil