Summer veggies & rice bowl



This is one of those “non–recipe” recipes.  This is a perfect summer dish that can take more ingredients or less – depending upon your mood, or what you have on hand. Fresh herbs, a squirt of lemon and a sprinkle of Parmesan make this dish super refreshing and flavorful. Quantities are loose…just have fun putting it together. Love something?  – add more :).


  • 1 ½ cups cooked long grain brown rice
  • 1 medium sized ripe tomato, chopped, or 2 handfuls of  halved cherry tomatoes
  • ¼ -½ cup torn basil leaves
  • 1-2 wedges of fresh lemon
  • Fresh ground black pepper
  • 2 medium summer squashes chopped (~ 2 cups)  combine zucchini, yellow squash, or yellow squash or patty pan
  • Sprinkle of parmesan cheese

Steam summer squashes until juicy and tender – about 7 minutes. Combine rice, tomatoes, lemon and basil in bowl. Add steamed squash and mix gently. Add fresh pepper and parmesan. Enjoy.

In Addition
Fresh cut herbs – parsley, marjoram, oregano; sprinkle of pine nuts, a little red or yellow pepper, some chick peas.


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