Italian Summer Veggie Rice Bowl

13 55 294
Ingredients Minutes Calories
Prep Cook Servings
30 min 25 min 4
Italian Summer Veggie Rice Bowl
Health Highlights


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


  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, halved grape tomatoes, fresh basil, salt, pepper, lemon juice, and lemon zest. Toss to combine. 
  3. 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. 
  4. Add the zucchini and the olive oil for dressing to the rice mixture and toss to combine.
  5. Top with pine nuts and shredded Parmesan cheese.



  • Omit the parmesan cheese or swap for a dairy-free option. 

Nutrition Facts

Per Portion

Calories 294
Calories from fat 168
Calories from saturated fat 26.2
Total Fat 18.6 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 9.0 g
Cholesterol 2.9 mg
Sodium 674 mg
Potassium 535 mg
Total Carbohydrate 25.8 g
Dietary Fiber 4.4 g
Sugars 4.4 g
Protein 8.1 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.6
Vegetables 2.0

Energy sources


Meal Type(s)