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Wild Rice & Zucchini - great gluten free side dish using zucchini
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Speedy Zucchini & Wild Rice Dish

Prep Time10 mins
Cook Time5 mins
Course: Side Dish
Keyword: Quick Recipes, Summer, zucchini

Ingredients

Instructions

  • Slice the zucchini – half moon or quarter pieces
  • Heat a sauté pan to medium heat and add in a ½ TBS of olive oil, the zucchini and ½ tsp salt and cook until soft about 5-7 minutes
  • While the zucchini is cooking, cook the rice according to package instructions and then pour into a small bowl and let cool for 5 minutes
  • Cut the tomatoes in half and put in a medium bowl with the other ½ of TBS of olive oil and ½ tsp salt
  • Toast & chop walnuts – see note
  • When the rice has cooled slightly add and mix it with the tomatoes
  • Add in the feta (see note 3)
  • When the zucchini is done cooking, take it off the heat and let it cool for 5 minutes
  • Add the zucchini to the tomatoes, rice and feta
  • Mix in the walnuts

Notes

1. You can make your own rice, but I like to use the package because it is faster and one less pan I have to clean. If you boil the rice yourself, you will need a little extra oil and salt
2. I try and buy walnuts already toasted to make this step easier – you can skip toasting them but it does give them a little more flavor.
To toast:
  • Preheat oven to 350 degrees F.
  • Toast nuts before chopping them into smaller pieces.
  • Place nuts on an un-greased shallow pan or a cookie sheet or jelly roll pan with sides
  • Bake 5 to 10 minutes or until they are golden brown
  • Remove from pan to cool
3. My children do not like zucchini so I set some aside first and then put zucchini and walnuts in
4. You can use any nut (almonds or pine nuts would be my alternative choices) or leave the nuts out if you are allergic
5. You can replace the feta with any crumbled cheese - I think goat would be great too! You can also leave out if you are dairy free!