Mediterranean Rice and Zucchini Salad

Zucchini Rice with Olives, Capers & Avocado This simple zucchini rice dish is packed with flavour from olives, capers, creamy avocado, and fresh parsley. A nourishing vegan meal that’s easy to prepare and perfect served warm.

Ingredients

2 cups (310g) long grain rice
3 large zucchinis, cut into 1cm thick rounds
1 cup (140g) black olives, sliced
½ cup (70g) capers
2 large avocados, cut into 1cm cubes
¾ cup (35g) parsley, roughly chopped
4 cups (1 litre) water
2 tablespoons olive oil
¼ cup (60ml) vegetable stock
1 tablespoon apple cider vinegar
Salt and pepper, to taste

Instructions

Place rice in a medium saucepan with water and a few grinds of salt. Bring to the boil, then reduce to a simmer and cook for 15 minutes or until water is absorbed.
Remove from heat and allow rice to sit for 10 minutes before using.
Heat olive oil in a large frying pan over medium heat. Fry zucchini for 5 minutes until softened and lightly browned.
Stir in rice, olives, capers, vegetable stock, and apple cider vinegar. Cook, stirring, for 1 minute.
Remove from heat and gently fold through avocado and parsley.
Season with salt and pepper to taste and serve warm.