Summer Veggie Rice Bowl

Adapted from

 Provided by Placer/Nevada UC CalFresh Nutrition
Education Program and the Auburn Interfaith
Food Closet



PREP TIME:  20 minutes


  • 1 1/3 cups cooked brown rice*, cooled
  • 1 cup tomatoes, diced
  • 1/2 cup torn fresh basil (optional)
  • 1/4 cup sunflower seeds, toasted (optional)
  • 2 teaspoons lemon zest, grated (optional)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons oil, divided
  • 1 cup green beans**
  • 2 cups zucchini,** chopped
  • 1/4 cup (1/2 oz.) Parmesan cheese, grated (optional)
  • Combine the rice, tomatoes, basil, sunflower seeds, grated lemon zest, lemon juice, salt, and pepper in a large bowl, and toss until well combined.
  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add zucchini and green beans; sauté 4-6 minutes, stirring occasionally.  Add sautéed zucchini and green beans and remaining 2 tablespoons oil to rice mixture; toss to combine.  Top with Parmesan cheese (optional).

Note:  This is a highly adaptable recipe; feel free to use whatever grains* (white rice, quinoa, orzo, etc.) and vegetables** (cooked beans, summer squash, eggplant, broccoli, Brussels sprouts, kale, etc.) you have available.

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