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July 12, 2012
Summer Veggie Rice Bowl
1 1/3 cups cooked brown rice, cooled to room temperature
1 cup frozen shelled edamame (green soybeans), thawed
1 cup grape tomatoes, halved
1/2 cup torn fresh basil
1/4 cup pine nuts, toasted
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided $
2 cups chopped zucchini $
1/2 ounce fresh Parmesan cheese, shaved
Preparation
1. 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. Top with shaved Parmesan cheese.
Nutritional Information
Amount per serving: 1 cup (serves 4)
Calories: 305
Fat: 19.1g
Saturated fat: 2.5g
Monounsaturated fat: 9.5g
Polyunsaturated fat: 4.3g
Protein: 9.6g
Carbohydrate: 25.4g
Fiber: 4.9g
Cholesterol: 3mg
Iron: 2mg
Sodium: 570mg
Calcium: 111mg
Cooking Light
Posted by Lisa at July 12, 2012 6:27 AM
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