|45 min||30 min||4|
|1/2 cup||Basil, fresh (torn)|
|1/4 tsp||Black pepper|
|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 tsp||Kosher salt|
|3 tbsp||Lemon juice|
|2 tsp||Lemon peel (zest)|
|3 tbsp||Olive oil (divided)|
|15 gm||Parmesan cheese, shredded|
|1/4 cup||Pine nuts, dried (toasted)|
|2 cup slices||Zucchini (chopped)|
1. Combine the first 9 ingredients in a large bowl, and toss until well blended.
2. 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 pine nuts and remaining 2 tablespoons oil to rice mixture; toss.
3. Top with shredded Parmesan cheese.
To go Dairy-Free- omit the parmesan cheese