Italian Summer Veggie Rice Bowl

Health Rating

Ingredients

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

Cook rice as per package instructions and set aside to cool to room temperature.
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.
Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to the pan and swirl to coat. Add zucchini and sauté for 4 minutes, stirring occasionally.
Add the zucchini and the remaining 2 tablespoons of oil to the rice mixture and toss to combine.
Top with pine nuts and shredded Parmesan cheese.

for Vegan, omit the parmesan cheese or swap for a dairy-free option.

Calories 292

Calories from fat 162

Calories from saturated fat 26.1

Total Fat 18.0 g

Saturated Fat 2.9 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.3 g

Monounsaturated Fat 9.7 g

Cholesterol 2.6 mg

Sodium 669 mg

Potassium 540 mg

Total Carbohydrate 24.4 g

Dietary Fiber 4.9 g

Sugars 4.0 g

Protein 8.1 g

Recipe from: Juliana Grimes, Cooking Light