Italian Summer Veggie Rice Bowl

9 55 224
Ingredients Minutes Calories
Prep Cook Servings
30 min 25 min 4
Italian Summer Veggie Rice Bowl
Health Highlights

Ingredients


1 1/3 cup Brown rice, medium-grain, cooked (cooled to room temperature)
1 cup Frozen edamame (soybeans) (thawed)
1/2 cup Basil, fresh (torn)
1 tsp Kosher salt
1/4 tsp Black pepper
2 tsp Lemon juice
3 tbsp Olive Oil, Extra Virgin (divided)
2 cup slices Zucchini (halved)
15 gm Parmesan cheese, shredded (Optional)

Instructions


  1. Cook rice as per package instructions and set aside to cool to room temperature.
  2. Once the rice has cooled, transfer to a large mixing/serving bowl and add the thawed edamame, fresh basil, salt, pepper, lemon juice, and lemon zest. Toss to combine. 
  3. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to the pan and swirl to coat. Add zucchini and sauté for 4 minutes, stirring occasionally. 
  4. Add the zucchini and the remaining 2 tablespoons of oil to the rice mixture and toss to combine.
  5. Top with shredded Parmesan cheese. Optional

Notes:

for Vegan, omit the parmesan cheese or swap for a dairy-free option. 


Nutrition Facts

Per Portion

Calories 224
Calories from fat 117
Calories from saturated fat 21.2
Total Fat 13.0 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.6 g
Cholesterol 2.6 mg
Sodium 666 mg
Potassium 363 mg
Total Carbohydrate 21.6 g
Dietary Fiber 3.1 g
Sugars 2.6 g
Protein 6.6 g

Dietary servings

Per Portion


Grain 0.6
Meat Alternative 0.3
Vegetables 1.4

Energy sources


Pygal36%459.2791171093171157.3850549599339752%319.58947177843754258.6445644182738312%348.39491536191025113.139257729854536%52%12%CarbohydratesFatProtein

Meal Type(s)

Main
Salad
Side




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