Summer Veggie Rice Bowl

I'm excited to be linking up today with Charlotte from Laws in the Lowcountry to share a recipe! Charlotte is a good friend who moved to Beaufort not too long ago. It was so fun going over to her house for dinner while I was home. You can check out details of that dinner on her blog: pasta recipe, table setting, and dessert. I would highly recommend both the pasta and dessert! Now on to my recipe...

I have a confession to make: I've been sitting on this recipe for months. My mom cleaned out her recipe binder a while ago and sent me a whole bunch of recipes she thought I would enjoy.

I love getting fun things in the mail!

One of the recipes was Cooking Light's Summer Veggie Rice Bowl. I made a huge thing of it and was set for the week. It is a complete meal but you can easily add grilled chicken, fish, or shrimp for more protein.

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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 teaspoons grated lemon zest

3 tablespoons fresh lemon juice

Salt and Pepper to taste

3 tablespoons olive oil, divided

2 cups chopped zucchini

1/2 ounce fresh Parmesan cheese, shaved

• Combine the first 8 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 and serve.