Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.

Julianna Grimes
Recipe by Cooking Light July 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
12 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

305 calories; fat 19.1g; saturated fat 2.5g; mono fat 9.5g; poly fat 4.3g; protein 9.6g; carbohydrates 25.4g; fiber 4.9g; cholesterol 3mg; iron 2mg; sodium 570mg; calcium 111mg.
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