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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 19.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 9.5g
  • Polyunsaturated fat: 4.3g
  • Protein: 9.6g
  • Carbohydrate: 25.4g
  • Fiber: 4.9g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 570mg
  • Calcium: 111mg

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. 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.
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