toasted-brown-rice-bowl-edbec93d.pdf

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8
AUG
2016
Toasted Brown Rice Bowl
with Cashews, Sesame, and Green Beans
After-dinner grazers and midnight snackers, take note: this
energy bowl is loaded with protein, which means your stomach
definitely won’t be grumbling tonight. Plus, it’s got all the
Asian-fusion flavors we love: soy, ginger, and garlic.
Prep:
10 min
Total:
30 min
gluten
free
veggie
level
1
dairy
free
Brown Rice
Carrot
Corn
on the Cob
Green Beans
Scallions
Cashews
Ginger
Garlic
Sesame
Seeds
Soy Sauce
Ingredients
Brown Rice
Carrot
Corn on the Cob
Green Beans
Scallions
Cashews
Ginger
Garlic
Sesame Seeds
Soy Sauce
Oil*
Eggs (optional)*
2) 3)
4)
Tools
Large pot, Strainer,
Baking sheet, Peeler,
Large nonstick pan
Nutrition per person
Calories: 551 cal
|
Fat: 18 g
|
Sat. Fat: 3 g
|
Protein: 14 g
|
Carbs: 88 g
|
Sugar: 12 g
|
Sodium: 656 mg
|
Fiber: 10 g
2
1
Cook the rice:
Preheat the oven to 400 degrees. Bring a large pot
the oven to toast 3-5 minutes, until fragrant. Keep an eye on these so
they don’t burn! Remove from sheet and set aside.
3
2
Toast the cashews:
Place the
cashews
on a baking sheet. Place in
and finely dice the
carrot.
Trim and cut the
green beans
into 1-inch
pieces. Thinly slice the
scallions,
keeping the
greens
and
whites
separate. Shuck the
corn,
then cut the kernels off the cob. Mince or
grate the
garlic.
Peel and finely mince or grate the
ginger.
of
salted water
to a boil. Add the
rice
to the boiling water. Cook 20-25
minutes, until tender. Drain.
3
Prep the remaining ingredients:
Wash and dry all produce.
Peel
4
Cook the veggies:
Heat a drizzle of
oil
in a large nonstick pan over
4
medium-high heat before adding the
carrot.
Cook, tossing, for about
5 minutes, until slightly softened. Season with
salt
and
pepper.
Add
the
green beans
and
corn.
Cook, tossing, for 3-5 minutes, until the
green beans are crisp-tender. Remove from pan and set aside.
5
medium-high heat. Add the
garlic
and
ginger.
Cook 1 minute, until
fragrant. Add the
rice
to the pan. Cook, tossing, for 1-2 minutes, until
slightly crispy and golden brown. Add the
veggies, soy sauce,
and
scallion whites
to the pan. Cook, tossing, for 1-2 minutes.
HINT:
This
would be a great time to fry up a sunny-side-up egg to serve over each
rice bowl!
toasted cashews, sesame seeds,
and
scallion greens.
Enjoy!
5
Toast the rice:
Heat a large drizzle of
oil
in the same pan over
6
Finish:
Divide the
brown rice
between bowls. Sprinkle with
Share your masterpiece on social media! Tag your photos with
#HelloFreshPics and you’ll be entered into our weekly photo contest!
Ruler
1)
2 People
3/4 Cup
1
1
6 oz
2
1 oz
1 Thumb
2 Cloves
1T
2T
3t
2
4 People
1 1/2 Cups
2
2
12 oz
4
2 oz
2 Thumbs
4 Cloves
2T
4T
6t
4
*Not
Included
Allergens
1)
Tree Nuts
2)
Soy
3)
Wheat
4)
Eggs
0 in ¼ in �½ in ¾ in 1 in

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