| 12 | 75 | 292 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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
| Grain | 0.6 |
| Meat Alternative | 0.6 |
| Vegetables | 2.0 |
