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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans. Ingredients:
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 |
Directions:
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.
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