Warm Zucchini and Rice Salad Recipe

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Keeping fit during the summer months is a key concern for many, and eating wholesome meals at home is a great way to stay on track. But finding flavourful recipes that are easy to make can be a challenge. This simple zucchini and rice salad is sure to please the most complex of palates. To say it's easy to make is an understatement.


  • 4 (125 g each) Minute Rice Cups Ready to Serve Long Grain & Wild Rice – Chicken Flavour
  • 3 tbsp (45 mL) olive oil
  • 2 medium zucchini, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tsp (5 mL) grainy mustard
  • 1 tsp (5 mL) honey
  • 1 1/2 cups (375 mL) cubed cooked chicken (optional)
  • 1/4 cup (60 mL) shelled pistachios
  • 1/4 cup (60 mL) dried cranberries
  • 1 cup (250 mL) baby spinach
  • Add cubed, cooked chicken, if desired.


  1. Cook rice according to package directions. Let cool completely.
  2. Meanwhile, in large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté zucchini, garlic, salt and pepper for 4 or 5 minutes or until tender-crisp.
  3. Whisk together remaining oil, vinegar, mustard and honey until smooth; add to skillet along with rice. Cook, stirring, for 2 or 3 minutes or until rice is heated through. Stir in chicken (if using), pistachios, cranberries and baby spinach. Serve warm.
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