What’s in Season

Summer Veggie Rice Bowl

1883050

Ingredients

  • 1 1/3 cups cooked brown rice, cooled to room temperature
  • 1 cup frozen shelled edamame (green soybeans), thawed
  • 1 cup grape tomatoes, halved
  • 1/2 cup torn fresh basil
  • 1/4 cup pine nuts, toasted
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 cups chopped zucchini
  • 1/2 ounce fresh Parmesan cheese, shaved

Preparation

  1. Combine the first 9 ingredients in a large bowl, and toss until well blended. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally. Add zucchini and remaining 2 tablespoons oil to rice mixture; toss. Top with shaved Parmesan cheese.

http://www.cookinglight.com/food/in-season/garden-recipes/summer-veggie-rice-bowl-garden-recipe

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