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Summer Veggie Rice Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 12 mins
Total time 1 hr, 15 mins
Yield Serves 4 (serving size: about 1 cup)
Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.

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

Nutrition 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

How to Make It

  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.