Summer Veggie Rice Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl
Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 305
Fat 19.1 g
Satfat 2.5 g
Monofat 9.5 g
Polyfat 4.3 g
Protein 9.6 g
Carbohydrate 25.4 g
Fiber 4.9 g
Cholesterol 3 mg
Iron 2 mg
Sodium 570 mg
Calcium 111 mg

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.

Note:

Julianna Grimes,

July 2012