in Recipes

Zucchini rice salad

updated

Spread the love

Ingredients for 4 servings:

  • 150 g natural yogurt
  • 150 g brown rice
  • 500 g zucchini
  • ¼ can corn
  • 1 m.-sized apple, sweet
  • 3 tbsp mixed nuts
  • 2 tbsp, stalked chives
  • 1 tbsp, stalked dill
  • 1 tsp, sautéed rosemary
  • ½ tsp, crushed cinnamon powder
  • ½ tsp, leveled curry powder
  • Salt
  • Pepper, colorful from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the rice according to the package instructions and let it cool. Pour the yogurt into a bowl and season with herbs and spices to taste. Grate the zucchini, chop the apple into small pieces, and mix with the corn and the cooled rice into the yogurt. Pairs well with undercooked meat.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini and dill soup

Beef with onions and broccoli