Italian Summer Veggie Rice Bowl

Health Rating

Ingredients

1 1/3 cup	Brown rice, medium-grain, cooked (cooled to room temperature)
1 cup	Frozen edamame (soybeans) (thawed)
1 cup	Grape tomatoes (halved)
1/2 cup	Basil, fresh (torn)
1 tsp	Kosher salt
1 dash	Black pepper
3 tbsp	Lemon juice
2 tsp	Lemon peel (zest)
1 tbsp	Olive oil (cooking)
2 cup slices	Zucchini (halved)
2 tbsp	Olive oil (dressing)
15 gm	Parmesan cheese, shredded
1/4 cup	Pine nuts, dried (toasted)

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

Vegan

Calories 282

Calories from fat 162

Calories from saturated fat 26.1

Total Fat 18.0 g

Saturated Fat 2.9 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.3 g

Monounsaturated Fat 9.7 g

Cholesterol 2.6 mg

Sodium 669 mg

Potassium 540 mg

Total Carbohydrate 24.4 g

Dietary Fiber 4.9 g

Sugars 4.0 g

Protein 8.1 g