Italian Summer Veggie Rice Bowl

11 55 346
Ingredients Minutes Calories
Prep Cook Servings
30 min 25 min 4
Italian Summer Veggie Rice Bowl
Health Highlights


3/4 cup Basmati rice, dry (cooked and cooled to room temperature)
1 cup Frozen edamame (soybeans) (thawed)
1 cup Grape tomato (s) (halved)
1/2 cup Basil, fresh (torn)
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, 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.


  • To make it vegan-friendly, omit the parmesan cheese or swap for a dairy-free option. 

Nutrition Facts

Per Portion

Calories 346
Calories from fat 165
Calories from saturated fat 25.8
Total Fat 18.3 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 8.9 g
Cholesterol 2.9 mg
Sodium 75 mg
Potassium 521 mg
Total Carbohydrate 38 g
Dietary Fiber 3.6 g
Sugars 4.2 g
Protein 9.1 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.6
Vegetables 2.0

Energy sources


Meal Type(s)