Warm Zucchini and Rice Salad

Ingredients

• 4 (125 g each) Minute Rice Cups Ready to Serve Long Grain & Wild Rice – Chicken Flavour
• 3 tbsp (45 mL) olive oil
• 2 medium zucchini, chopped
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) balsamic vinegar
• 1 tsp (5 mL) grainy mustard
• 1 tsp (5 mL) honey
• 1 1/2 cups (375 mL) cubed cooked chicken (optional)
• 1/4 cup (60 mL) shelled pistachios
• 1/4 cup (60 mL) dried cranberries
• 1 cup (250 mL) baby spinach
• Add cubed, cooked chicken, if desired.

Instructions

1. Cook rice according to package directions. Let cool completely.
2. Meanwhile, in large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté zucchini, garlic, salt and pepper for 4 or 5 minutes or until tender-crisp.
3. Whisk together remaining oil, vinegar, mustard and honey until smooth; add to skillet along with rice. Cook, stirring, for 2 or 3 minutes or until rice is heated through. Stir in chicken (if using), pistachios, cranberries and baby spinach. Serve warm.

Notes