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Summer Squash and Red Rice Salad With Lemon and Dill

cooking.nytimes.com
  • 165 minutes
  • Serves 6

INGREDIENTS

3/4 lb

long summer squash

1 serving

salt

1

garlic clove

5 tbsp

lemon juice

2 1/4 cups

rice

3 tbsp

dill

15 g

pine nuts

1 bunch

or

1/4 cup

extra virgin olive oil

1 serving

pepper