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)
Instructions
Combine the first 9 ingredients in a large bowl, and toss until well blended.
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 zucchini and remaining 2 tablespoons oil to rice mixture; toss.
