Hearty brown rice, nuts, seeds, and veggies join forces for an energizing dinner of champions. Thanks to the addition of aromatics like soy sauce, ginger, and garlic, you’ll get a pop of umami flavor in every bite.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cashew Pieces(ContainsTree Nuts)
Soy Sauce(ContainsSoy, Wheat)
Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add rice and cook until tender, 20-25 minutes. Drain.
Place cashews on a baking sheet, and toast in oven until fragrant, about 5 minutes. (TIP: Keep an eye on these so they don’t burn!) Remove from sheet and set aside.
Peel and finely dice carrot. Trim and cut green beans into 1-inch pieces. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Peel and finely mince or grate ginger. Drain half of corn (we sent extra).
Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and toss until slightly softened, about 5 minutes. Add green beans and corn, and toss until green beans are crisp-tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
Heat a large drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook 1 minute, until fragrant. Add cooked rice and toss until slightly crispy, 2-3 minutes. Add cooked veggies, soy sauce, and scallion whites. Toss another 1-2 minutes.
Divide rice between bowls. Sprinkle with cashews, sesame seeds, and scallion greens.