Summer Squash and Red Rice Salad with Lemon and Dill
BY MARTHA ROSE SHULMAN

During the hot summer months, cook rice in double batches so that you’ll have it on hand for
refreshing whole-grain salads. I like to mold this in a ramekin.


Ingredients:

• 3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
• Salt to taste
• 1 garlic clove, crushed
• 5 tablespoons fresh lemon juice
• 2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
• 3 tablespoons chopped fresh dill
• 2 tablespoons lightly toasted pine nuts (15 grams)
• 1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
• 1/4 cup extra virgin olive oil
• Freshly ground pepper

1. Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.

3. Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together
the remaining lemon juice and the olive oil with salt and pepper to taste.

4. In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill and pine nuts. Toss with the dressing, taste and adjust seasoning, and serve.

Yield: 4 to 6 Servings

Advance preparation:

This will keep for a day in the refrigerator, but the bright greens will fade because of the lemon juice.


Nutritional information per serving (4 servings):
300 calories; 16 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 36 grams carbohydrates; 4 grams dietary fiber;
10 milligrams sodium (does not include salt to taste); 5 grams protein


Nutritional information per serving (6 servings):
200 calories; 11 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 7 grams
monounsaturated fat; 0 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber;
7 milligrams sodium (does not include salt to taste); 3 grams protein

 
Bhutanese Red Rice Pilaf
with Broiled Fish and Shiitake
Red Coconut Rice Pudding with Mango
Red on Red Rice Pilaf
Red Rice and Quinoa Stuffing
with Mushrooms and Kale
Ema Datshi
Bhutanese Red Rice, Millet,
and Oat Breakfast Pudding
Seared Red Rice with Spinach,
Mushrooms, Carrot & Egg
Green Bean, Red Rice
and Almond Salad
Beet, Rice and Goat Cheese Burgers
Coconut Egg Curry with Red Rice
and Crispy Shallots
Arborio and Red Rice Risotto
with Baby Broccoli and Red Peppers
Summer Squash and Red Rice Salad with Lemon and Dill
Fried Red Thai Jasmine Rice
with Shrimp
Frittata With Brown Rice, Peas
and Pea Shoots
Brown Rice Risotto with Winter Squash
Red Rice Salad with Asparagus,
Sugar Snap Peas, and Cashews
Red and Black Rice with Leeks
and Pea Tendrils
Black and Brown Rice Stuffing
with Walnuts and Pears

Dreams of Bhutan_ |_ P 877-4-BHUTAN (855-455-2488)_ |_ E info@dreamsofbhutan.com
Copyright ©2013 Bhutan Ventures USA