Summer Veggie Rice Bowl

This is an easy, light summer dinner and it's healthy to boot! The pine nuts give it just the right touch. Yum!

I didn't have Parmesan to shave so we just used shredded and instead of grape tomatoes we chopped up fresh tomatoes from the garden. Lastly, the original recipe serves this at room temperature but since I didn't have the rice cooked ahead of time we ate it warm and decided that's the best way to do it. :)



Summer Veggie Rice Bowl

1 1/3 C brown rice
1 C frozen shelled edamame, thawed
1 C grape tomatoes, halved
1/2 C torn fresh basil (or 1/2 tsp dried)
1/4 C pine nuts, toasted
3 Tbsp fresh lemon juice
1 tsp kosher salt
1/4 tsp freshly ground black pepper
3 Tbsp olive oil, divided
2 C chopped zucchini
1/2 ounce fresh Parmesan cheese, shaved

Cook rice as directed on package.  Combine first 9 ingredients in large bowl and toss until well blended.  Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Add zucchini; saute 4 minutes, stirring occasionally.  Add zucchini and remaining olive oil to rice mixture; toss.  Top with Parmesan.



Altered slightly from Cooking Light.