Zucchinis are still aplenty, which means it's still summertime! (I love a good reminder.) Here's what I whipped up with zucchini, orange pepper, red onions, corn and wild rice- topped with arugula dressed in chimichurri sauce! A yummy dinner, and 100% carnivorous boyfriend-approved!
First, cook 1/2 cup wild rice with 1 cup water.
For the saute: In a skillet, drop in a tablespoon of olive oil and bring together 1 large zucchini chopped, along with 1/2 cup fresh corn kernels, 1/2 red onion chopped, and 1 orange pepper chopped. Stir it all up until tender and cooked. Turn off heat, let cool. Once rice is cooked, throw the rice into the saute mixture. Stir until all is wedded.
For the Chimichurri sauce: In a bowl, mix together 2 tablespoons chopped basil, 1 tablespoon minced chives, 3 teaspoons dill, 1 minced up garlic, 1/2 a lemon squeezed, and 1/4 cup olive oil. Mix, mix, mix. Throw in 1 cup arugula and stir it around until the leaves are thoroughly drenched in sauce. Pour arugula-dressed mixture over the saute and stir until completely mixed well. Serve and enjoy!
First, cook 1/2 cup wild rice with 1 cup water.
For the saute: In a skillet, drop in a tablespoon of olive oil and bring together 1 large zucchini chopped, along with 1/2 cup fresh corn kernels, 1/2 red onion chopped, and 1 orange pepper chopped. Stir it all up until tender and cooked. Turn off heat, let cool. Once rice is cooked, throw the rice into the saute mixture. Stir until all is wedded.
For the Chimichurri sauce: In a bowl, mix together 2 tablespoons chopped basil, 1 tablespoon minced chives, 3 teaspoons dill, 1 minced up garlic, 1/2 a lemon squeezed, and 1/4 cup olive oil. Mix, mix, mix. Throw in 1 cup arugula and stir it around until the leaves are thoroughly drenched in sauce. Pour arugula-dressed mixture over the saute and stir until completely mixed well. Serve and enjoy!
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