|
Enjoy this recipe from Our Favorite Vegetarian Recipes.
Submitted by: from
2 c. cooked brown rice
1 c. grape tomatoes, halved
1 c. corn
1/4 c. fresh basil, chopped
1/4 c. toasted sunflower seeds
3 T. lemon juice
1 t. salt
1/4 t. pepper
3 T. olive oil, divided
1 c. zucchini, diced
1 c. yellow squash, diced
1/4 c. grated Parmesan cheese
Optional: 4 poached eggs
In a large bowl, combined cooked rice, tomatoes, corn, basil, sunflower seeds, lemon juice and seasonings. Add one tablespoon oil; toss until well blended and set aside. To a skillet over medium-high heat, add
one tablespoon olive oil, zucchini and squash. Sauté for 5 to 10 minutes, stirring occasionally. Add zucchini mixture and remaining oil to rice mixture; toss well and divide among 4 bowls. Sprinkle with cheese; top with poached eggs, if desired. Makes 4 servings. | |
|
|
In a large bowl, combined cooked rice, tomatoes, corn, basil, sunflower seeds, lemon juice and seasonings. Add one tablespoon oil; toss until well blended and set aside. To a skillet over medium-high heat, add
one tablespoon olive oil, zucchini and squash. Sauté for 5 to 10 minutes, stirring occasionally. Add zucchini mixture and remaining oil to rice mixture; toss well and divide among 4 bowls. Sprinkle with cheese; top with poached eggs, if desired. Makes 4 servings. |
|
|