Recipe: Rice Salad Milano (using cooked rice, zucchini, and tomato)

RICE SALAD MILANO

3 cups hot cooked rice
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1 small zucchini, julienned*
1 medium tomato, seeded and chopped
2 tablespoons grated Parmesan cheese

Place hot rice in large bowl. Combine oil, lemon juice, garlic, salt, rosemary, oregano, and pepper in small jar with lid. Pour over rice; toss lightly. Cover; let cool.

Add remaining ingredients. Serve at room temperature or chilled.

*To julienne, slice zucchini diagonally. Cut slices into matchstick-size strips.

Makes 6 servings
Source: USA Rice Council