Brown Rice Bibimbap

Name: Brown Rice Bibimbap with Veggies and Soy Ginger Sauce
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Brown Rice; 1 unit Carrots; 1 unit Zucchini; 8 ounce Broccoli Florets; 4 ounce Button Mushrooms; 2 clove Garlic; 1 thumb Ginger; 2 unit Scallions; 5 teaspoon White Wine Vinegar; 4 tablespoon Soy Sauce; 1 tablespoon Sesame Seeds; 3 teaspoon Sriracha; 1 teaspoon Sugar; 1 tablespoon Vegetable Oil; Salt; Pepper

with Veggies and Soy Ginger Sauce

Recipe Development TeamPublished on October 26, 2017

Get Free Steak + 10 Free Meals

Grain bowls are having something of a moment lately, popping up everywhere from trendy restaurants to social media feeds. But with bibimbap, Korea perfected the art of the bowl way before snapping smartphone photos of your dinner ever became a thing. Our version packs ribbons of carrot and zucchini, tender mushrooms, bite-size broccoli florets, and a drizzle of ginger and soy on top.

Tags:

Gluten-free

•Spicy

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Brown Rice

1 unit

Carrots

1 unit

Zucchini

8 ounce

Broccoli Florets

4 ounce

Button Mushrooms

2 clove

Garlic

1 thumb

Ginger

2 unit

Scallions

5 teaspoon

White Wine Vinegar

4 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 tablespoon

Sesame Seeds

3 teaspoon

Sriracha

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2134 kJ

Calories510 kcal

Fat12 g

Saturated Fat1 g

Carbohydrate88 g

Sugar13 g

Dietary Fiber11 g

Protein17 g

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Grater

•Peeler

•Small Bowl

•Large Pan

•Plastic Wrap

Instructions

Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add rice and cook until tender, 25-30 minutes. Drain and return to pot. Keep covered until rest of meal is ready.

Wash and dry all produce. While rice cooks, peel carrot. Using a vegetable peeler, shave it into ribbons, running blade down the length. Repeat with zucchini. Cut any large broccoli florets into small, bite-size pieces. Trim, then thinly slice mushrooms. Mince or grate garlic. Peel and mince ginger.

Trim scallions, then cut into 3-inchpieces. Halve each piece lengthwise, then slice as thinly as possible to create matchstick-shaped slices. In one small bowl, toss scallions with vinegar and a pinch of salt and set aside. In another small bowl, stir together soy sauce, garlic, ginger, and 1 tsp sugar.

Heat a drizzle of oil in a large pan over medium heat. Add carrot and zucchini. Cook, tossing frequently, until tender but still crisp, 4-5 minutes. While carrot and zucchini cook, place broccoli in a medium bowl with a splash of water and cover bowl with plastic wrap. Poke a few holes in wrap. Microwave on high until just starting to become tender, about 1 minute.

Remove carrot and zucchini from pan once done and set aside. Heat a large drizzle of oil in same pan over medium heat. Add broccoli and mushrooms and cook, tossing, until completely tender, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Pour soy sauce mixture into same pan. Bring to a simmer and let cook until slightly thickened, 1-2 minutes. Divide rice between bowls. Arrange carrot, zucchini, broccoli, and mushrooms on top. Garnish with scallions and sesame seeds. Drizzle with sauce from pan and sriracha (to taste).