Category: Vegetarian Dishes

Serves: 4

Ingredients

• 1 1/3 cups cooked brown rice, cooled to room temperature
• 1 cup frozen shelled edamame, thawed
• 1 cup grape tomatoes, halved
• 1/2 cup torn fresh basil
• 1/4 cup pine nuts, toasted
• 2 tsp grated lemon rind
• 3 Tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp olive oil, divided
• 2 cups chopped zucchini
• 1/2 oz fresh Parmesan cheese, shaved

Directions

1. Combine first 9 ingredients in a large bowl, and toss until well blended. Heat a medium skillet over medium-high heat. Add 1 Tbsp olive oil to pan; swirl to coat. Add zucchini; saute 4 minutes, stirring occasionally. Add zucchini and remaining 2 Tbsp oil to rice mixture; toss. Top with shaved parmesan.

Nutrition Facts

Calories 305, Total Fat 19.1g, Protein 9.6g, Carbohydrates 25.4g, Fiber 4.9g, Cholesterol 3mg, Iron 2mg, Sodium 570mg, Calcium 111mg