Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.
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
How to Make It
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.
This was wonderful with grilled chicken breasts with BBQ sauce. I would take it to a picnic or serve to my vegan guests (holding the parmesean, of course). The only change I made was to saute 1/2 cup of onion with the zucchini.
Just made for the first time and loved it! I ripped this recipe out last year and rediscovered it a year later and so glad I did! I sort of made it my own. No zucs at the store so I skipped that part. I used wild and brown rice and barely any oil. It was yummy and I'll be recommending it to my friends and family.
This is a delicious healthy meal, great for bringing to work for lunch. I didnt feel too lemony at all, just make sure you add the salt to counteract the acid and take the time to use fresh lemon. The Parmesen also adds a good flavor. I only added one TBS of oil at the end and that was enough. I also didnt halve the tomatoes as I knew I was bringing for lunch and didnt want them to make the dish too soggy.
Simple, fresh and tasty...But I agree that this would have been WAY too lemony had I used the full amount of juice, even fresh. I used 1/2T each of fresh Meyer lemon juice and bottled juice, intending to add more once it was all assembled; but this was quite enough. I used pattypan squash in place of zucchini and cut the amount by half as my husband doesn't eat squash, and was able to cut the oil by more than 2/3 as a result. I also used just 1/2t of salt as I had seasoned the squash directly. Finally I doubled the amount of pine nuts, but without the extra oil the calories were about the same. The flavor combination was just right, and would have been fine even without the Parmesan. We ended up with 3 servings, likely due to the reduction in squash and possibly too little rice (I guessed that 1/3c was the correct amount to cook; this would have been helpful to include), and to larger servings. Like the other reviewer I served this lukewarm, but as a stand-alone dish.