Summer brings lots of fresh veggies and the urge for cool salads. It seems I forget from one year to the next just how much more delicious fresh produce is than frozen. I am reminded with the first bite of home grown tomato, fried okra, or fresh green beans. Today's recipe is a Summer veggie bowl that is light, easy, and budget friendly; not to mention it uses those fresh zucchini and tomatoes filling the market shelves. I found it in the July issue of COOKING LIGHT.
SUMMER VEGGIE RICE BOWL
1 c. cooked brown rice, cooled to room temperature
1 c. frozen shelled edamame (green soybeans), thawed
1 c. grape tomatoes, halved
1/2 c. torn fresh basil
1/4 c. 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 c. chopped zucchini
1/2 oz. fresh Parmesan cheese, shaved
Combine the 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 cheese.
SERVES 4
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