Zucchini Lime Rice Bowl
Zucchini Lime Rice Bowl
Yield: 2 large, 4 side
Prep time: 5 MinCook time: 12 MinInactive time: 10 MinTotal time: 27 Min
Got zucchini? Who doesn't this time of year? This is a super tasty, light, and fresh way to get it in your belly. The lime is a great summer pitta cooler and softens up the zucchini making it raw-ish, but not raw, and easier to digest (not to mention delicious). The mint and rice are both cooling as well. Pumpkin seeds can be heating, so don't over do them on a hot day, but they do give a great crunch to this yummy and easy dish.
Ingredients
- 1 medium zucchini, cut in 1/2 in dice, triangle, or whatever shape you love
- Juice and zest of 2 limes
- 1 T fresh mint, chiffonade
- 1 T olive oil
- 1/2 cup goat cheese or crumbled feta (there are some great vegan fetas out there, and here's a recipe to make your own)
- 1/2 t Summer salt blend
- a few grinds of pepper
- 1 c. basmati rice
- sprinkling of pepitas
Instructions
- Combine all ingredients except for rice and pepitas in a large bowl. Stir well and let marinate while your rice is cooking.
- Cook rice according to package directions; how I do mine: rinse rice, add to Instapot with 1 cup water, 1T ghee and a sprinkling of pink mineral salt, set on high pressure cook for 6 minutes, then let sit for another 6 minutes after cooking is complete. It's perfect every time.
- Serve zucchini mixture with the juices atop warm cooked rice, topped with pepitas.
