by Martha Rose Shulman
Time: 2 Hours 45 minutes
Yield: 4 to 6 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/12636-summer-squash-and-red-rice-salad-with-lemon-and-dill
INGREDIENTS
¾ pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 ¼ cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
¼ cup extra virgin olive oil
Freshly ground pepper
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