Toasted Brown Rice Bowl

Toasted Brown Rice Bowl

with Green Beans, Carrots, and Cashews

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Rated 3 / 4out of 960 ratings
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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. Think of it as fried rice upgraded and filled out with ingredients that actually pop with veggie and protein-loaded goodness.

Tags:Gluten freeVeggie
Allergens:Tree NutsSoy

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Brown Rice

½ can

Corn

1 thumb

Ginger

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

1 unit

Carrot

2 unit

Scallions

2 clove

Garlic

1 ounce

Cashew Pieces

(ContainsTree Nuts)

2 tablespoon

Soy Sauce

(ContainsSoy)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber11 g
Protein14 g
Sodium780 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat and Cook Rice
Preheat and Cook Rice
1

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, about 45 minutes. Drain.

Toast Cashews
Toast Cashews
2

Place cashews on a baking sheet. Toast in oven until browned and nuttysmelling, about 5 minutes. (TIP: Keep an eye on the nuts to make sure they don’t burn.) Remove from sheet and set aside.

Prep
Prep
3

Peel carrot, then finely chop. Trim any stems from green beans, then cut into 1-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Peel ginger, then grate or finely mince. Drain half the corn from can (reserve rest for another use)

Cook Veggies
Cook Veggies
4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot and cook, tossing, until slightly softened, about 5 minutes. Toss in green beans and corn, and cook until green beans are tender but still have a little bite, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Toast Rice
Toast Rice
5

Once rice is cooked, heat a large drizzle of olive oil in same pan over medium-high heat. Add garlic and ginger. Cook, tossing, until fragrant, about 1 minute. Add rice and cook, tossing, until lightly crisped, 2-3 minutes. Stir in veggies, soy sauce, and scallion whites. Continue cooking until soy sauce is mostly absorbed, 1-2 minutes more.

Plate and Serve
Plate and Serve
6

Divide rice mixture between bowls. Sprinkle with cashews, sesame seeds, and scallion greens and serve.