Brown rice, medium-grain, cooked
(cooled to room temperature)
Frozen edamame (soybeans)
Lemon peel (zest)
Parmesan cheese, shredded
Pine nuts, dried
2 cup slices
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.