Summer Veggie Rice Bowl

This recipe is one I have been making for years and years and years. It is the perfect summer dish (as the recipe says) and comes together so quickly. I have deviated from the directions and made it my own over the years. To start, I toast pine nuts in about 1/2 tsp of olive oil until they are lightly toasted and set aside. Then, I add in 1 tbsp of olive oil and the quartered zucchini and cook for about 3-5 minutes before also adding in the thawed edamame and cherry tomatoes. I let that all come together for about another 5 minutes before adding in the cooked rice. Once it is all tossed together, I add the lemon juice, basil and parmesan. I decided to pan sear shrimp in 1 tbsp of olive oil, salt & pepper, and finished it with a squeeze of lemon juice at the end. This would also work with chicken, steak or any other protein you have on hand!

Courtesy of myrecipes

Ingredients:

1 ⅓ cups cooked brown rice, cooled to room temperature

1 cup frozen shelled edamame (green soybeans), thawed

1 cup grape tomatoes, halved

½ cup torn fresh basil

¼ cup pine nuts, toasted

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil, divided

2 cups chopped zucchini

½ ounce fresh Parmesan cheese, shaved

Directions: Step 1: Combine the first 9 ingredients in a large bowl, and toss until well blended.

Step 2: 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.

Step 3: Add zucchini and remaining 2 tablespoons oil to rice mixture; toss. Top with shaved Parmesan cheese.