Protein-Packed Rice Bowl
with Cashews, Sesame and Green Beans
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Brown Rice
1 unit
Carrots
1 can
Corn
2 unit
Scallions
1 thumb
Ginger
2 clove
Garlic
6 ounce
Green Beans
1 ounce
Cashew Pieces
(Contains Tree Nuts)
1 tablespoon
Sesame Seeds
4 unit
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
unit
Kosher Salt
unit
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
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.
