Summer Veggie Rice Bowl

Ingredients

• 0.5 cup torn basil fresh
• 0.3 teaspoon pepper black freshly ground
• 1.3 cups brown rice cooled cooked room temperature
• 1 cup edamame green frozen shelled thawed ( soybeans)
• 1 cup grape tomatoes halved
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 3 tablespoons olive oil divided
• 0.5 ounce parmesan cheese fresh shaved
• 0.3 cup pinenuts toasted
• 2 cups zucchini chopped

Equipment

• bowl
• frying pan

Directions

1. Combine the first 9 ingredients in a large bowl, and toss until well blended.
2. Heat a medium skillet over medium-high heat.
3. Add 1 tablespoon olive oil to pan; swirl to coat.
4. Add zucchini; saut 4 minutes, stirring occasionally.
5. Add zucchini and remaining 2 tablespoons oil to rice mixture; toss. Top with shaved Parmesan cheese.