with Corn, Mozzarella & Basil
This Zucchini Summer Bowl is light yet filling thanks to the base of grains and celebrates beautifully the flavor of summer. With pan roasted zucchinis and crunchy corn, topped with soft and fresh mozzarella, this summer bowl is a whirlpool of textures and sensations. With two types of grains that more or less require the same grain-to-water ratio and cooking time, the rice and quinoa will cook together in the same pot, saving you space and cleaning time. This dish can be served warm, cold or at room temperature, your choice.
Serves 2
2 large zucchinis, sliced
1/2 cup quinoa
1/2 cup wild rice
1/2 cup corn
Mozzarella, cut in small cubes
A handful of basil leaves
Olive oil
Red wine vinegar
Salt & Pepper
1. Place sliced zucchinis into a large skillet with olive oil over high-medium heat.
2. Pan roast for about 20 minutes, stirring occasionally. Lower the heat to medium when slices of zucchini start to brown and drizzle more olive oil if needed.
3. Meanwhile, bring to a boil a medium sized pot of water.
4. Add first the wild rice. Cook for 10 minutes alone before adding the quinoa. Cook for another 10 minutes all together.
5. In a small skillet with a dash of olive oil over medium heat, cook corn until crisp, about 10 minutes. Beware, if the heat is too high, corn tends to jump. Best place a splatter screen on top.
6. Place the wild rice and quinoa at the bottom of the bowls.
7. Top with zucchini, corn, mozzarella and basil leaves, then drizzle the olive oil and red wine vinegar over the bowls.
8. Last touch, add a pinch of salt and pepper.
Cheers Xx
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