Summer Veggie Rice Bowl

Name: Summer Veggie Rice Bowl
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters torn fresh basil; 0 teaspoons freshly ground black pepper; 315 milliliters cooked brown rice, cooled to room temperature; 237 milliliters frozen shelled edamame (green soybeans), thawed; 237 milliliters grape tomatoes, halved; 1 teaspoon kosher salt; 3 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 3 Tbsps olive oil, divided; 14 grams fresh Parmesan cheese, shaved; 59 milliliters pine nuts, toasted; 473 milliliters chopped zucchini

One serving contains 305 calories, 9g of protein, and 20g of fat. If $1.98 per serving falls in your budget, Summer Veggie Rice Bowl might be a super gluten free recipe to try. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of kosher salt, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.