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
1/4 c vegetable oil
1/4 c olive oil
1/2 c minced parsley

You want young, fresh, tender zucchini for this. Trim the ends, cut in half lengthwise, and slice thinly 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—don’t overcook. Drain the rice 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.

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