Steps

• Bring a pot of salted water to a boil and cook the rice. Drain it al dente and let it cool. For this operation, I recommend using a rice cooker. You can find my recipe HERE.

• Peel the sausage and break it up with a fork.

  Wash the zucchini under running water, and with the help of a knife and cutting board, remove the ends and dice them. Peel and finely slice the shallot.

• In a wide pan, sauté the shallot with the extra virgin olive oil over medium heat. Add the zucchini and cook for about 5 minutes. Add the crumbled sausage and continue cooking for another 10 minutes, until the zucchini are soft but still firm.

• In a large bowl or casserole dish, place the zucchini with the sausage. Add the cooled rice and mix with a wooden spoon until all the ingredients are combined.

  Taste and adjust the salt and extra virgin olive oil if necessary.

• Our rice salad with zucchini and sausage is ready. You can enjoy it right away or store it in the fridge and serve it later. Enjoy your meal.

  

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