Peter A wrote:
> Zucchini-rice salad
>
> An unusual and refreshing salad, great with grilled meats.
>
> 2-3 medium zucchini (1 or 1-1/2 inch diameter, 6-8 inches long).
> 1 c basmati or other long grain rice
> 1/2 of a large onion
> 2-3 TB lemon juice or rice vinegar
> 1/4c vegetable oil
> 1/4c olive oil
> 1/2 cup minced parsley (optional)
>
> You want young, fresh, tender zucchini for this. Trim the ends, cut in
> half lengthwise, and slice into 1/8" slices. Put in a large bowl. Slice
> the onion into thin 1/4 rounds. If it's a harsh onion, soak in warm
> water for 10-15 min and drain. Add to bowl. Make a dressing using the
> lemon juice or vinegar, oil, and salt and pepper to taste. Bring 2 qts
> of salted water to a boil and add the rice. simmer for 8-10 min or until
> the rice is done. Drain in a strainer and rinse with cold water. Set
> aside to drain. When the rice is drained, add to the bowl along with the
> dressing and parsley. Toss well and refrigerate for 1-4 hours before
> serving.
>


How do you think it would work with a big tough zuke, seeded and
coarsely grated? (you'd have to add a pinch of sugar or honey to the
dressing to replace the sweetness of the young squash)

The parsley doesn't look optional to me. :-) Thanks for the recipe.

Bob