Summer Veggie Rice Bowl

I just made this again but with almost everything substituted - which shows how versatile this recipe is.  I needed to use up some summer veggies but I didn't have tomatoes and my husband doesn't like zucchini.  I also had some leftover cooked quinoa on hand.  I used this instead of brown rice and supplemented with fresh corn, cutting the kernels off the cob directly into the skillet.  While the corn cooked on one side I added the edamame on the other with a little water to steam, and julienned a carrot to serve as the "sweet" instead of tomato.  When the corn was done I removed it and added the carrots and then a couple of sliced radishes, cooking both to crisp-tender.  I didn't have pine nuts so I used pistachios. and as the flavor profile was now more Southwest than Italian I used lime instead of lemon, cilantro instead of basil and goat cheese crumbles instead of Parmesan (although feta would have been good too).  It was actually pretty good. 

I did switch out the pine nuts for cashews, only because I don't like pine nuts. Clean, fresh, easy summer recipe.

I have made this several times and it always meets rave reviews from everyone. I add about half the lemon juice, especially if I am using the rind. It is currently my go-to picnic side.

This was wonderful with grilled chicken breasts with BBQ sauce. I would take it to a picnic or serve to my vegan guests (holding the parmesean, of course). The only change I made was to saute 1/2 cup of onion with the zucchini.

Just made for the first time and loved it! I ripped this recipe out last year and rediscovered it a year later and so glad I did! I sort of made it my own. No zucs at the store so I skipped that part. I used wild and brown rice and barely any oil. It was yummy and I'll be recommending it to my friends and family.

I made this for a girls' night on the deck...served with a dry rosé...a perfect summer meal that highlights the veggies of the season...

This is a delicious healthy meal, great for bringing to work for lunch. I didnt feel too lemony at all, just make sure you add the salt to counteract the acid and take the time to use fresh lemon. The Parmesen also adds a good flavor. I only added one TBS of oil at the end and that was enough. I also didnt halve the tomatoes as I knew I was bringing for lunch and didnt want them to make the dish too soggy.

I disagree with the previous review. I did not find this recipe too "lemony." I thought the tartness blended well with the vegetables and was balanced by the parmesan, and I most likely used more rind and juice than called for in the recipe. Other than that I followed the recipe exactly. It made more than 4 1-cup servings, more like 6. Also, I didn't let the rice cool completely, so the recipe was served warm, which I prefer anyway. This was a delicious summer recipe. A good use of zucchinis from our garden!

This recipe is WAY too lemony. I would start with one tablespoon of lemon juice and add more to taste. The way it is written, the lemon flavor overpowers the other vegetables and herbs, taking away from the dish.