Zucchini
Rice Amalgam
2 cups cooked
brown rice
2 cups diced
zucchini
1 cup frozen corn,
thawed
3 fresh Chile
peppers, thinly sliced
1 small green bell
pepper, diced
¼ cup sweet pickle
relish, or pickles, chopped
3 tbsp. rice
vinegar
2 tbsp. olive oil
1 tsp. oregano
1 tsp. coriander
1 tsp. cardamom
1 tsp. marjoram
1 tsp. onion
powder
Salt and pepper to
taste
Combine rice and
veggies and mix well. In shaker container, combine vinegar, olive oil and
spices. Shake well to combine and pour
over rice mixture. Stir to blend. Let stand in fridge for 4-6 hours before
serving to absorb flavors.
About six servings
© Crackerberries 2014
