Salmon Pistachio Rice Salad
| 2 tbsp | vegetable oil | 30 mL |
| 1 cup | sliced zucchini | 250 mL |
| 1 tsp | salt | 5 mL |
| 1/4 cup | olive oil | 50 mL |
| 2 tbsp | lemon juice | 30 mL |
| 1/3 cup | water or vegetable stock | 75 mL |
| 2 tsp | lemon pepper | 10 mL |
| 2 1/2 cups | cooked U.S. red aromatic or black japonica rice | 625 mL |
| 1 | head of Boston lettuce, torn | 1 |
| 1/3 cup | sliced spring onion | 75 mL |
| 2 tbsp | chopped flat-leaf parsley | 30 mL |
| 5 1/2 oz | smoked salmon, sliced into short strips | 150 g |
| 2 tbsp | chopped pistachio nuts | 30 mL |
In medium pan, heat vegetable oil; add zucchini and brown on each side. Season with salt and set aside to cool.
In large bowl, whisk olive oil, lemon juice, water and pepper. Add zucchini, rice, lettuce, onions, parsley, salmon and nuts; toss.
Makes 4 servings.
Source www.riceinfo.com
*Use GF vegetable stock.
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