Brown Rice Power Bowl
with Stir-Fried Veggies and Toasted Nuts
Cooking time
0 minutes
Servings
0
Calories
0 /serving
This healthy, vegan friendly recipe perfect for meatless Mondays is loaded with heart protective fats thanks to cashews and almonds. It combines subtle flavors borrowed from oriental-style cooking with the incorporation of ginger and soy sauce. Some crunchy vegetables and whole grain rice round it up for a tasty protein-packed meal. Approximately 650 calories per serving.
We will send you:
- Carrots
- Green beans
- Ginger
- Scallions
- Green bell pepper
- Brown rice
- Cashews
- Almonds
- Soy sauce
You will need:
Olive oil
Salt & Pepper
Medium pot
Large pan
Zester
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carbs
0 g
Sugars
0 g
Protein
0 g
Preparation
Cook the rice
• In a medium pot, combine the brown rice and two and a half cups of salted water to boiling on high (double the water for 4 servings).
• Cook (covered) on medium-low, 25-30 minutes, or until the rice is tender and water is absorbed.
• Fluff the finished rice with a fork and set aside.
• Cook (covered) on medium-low, 25-30 minutes, or until the rice is tender and water is absorbed.
• Fluff the finished rice with a fork and set aside.
Mise en place
• Combine in one bowl: Peel and dice the carrot. Core, seed, and remove white ribs from the bell pepper, then small dice.
• Cut the green beans into one-inch pieces.
• Thinly slice the scallions, keeping the whites and greens separate.
• Cut the green beans into one-inch pieces.
• Thinly slice the scallions, keeping the whites and greens separate.
Toast the nuts
• Heat a large dry pan on medium until hot.
• Add the cashews and almonds to the hot pan and toast, 3-6 minutes, or until fragrant.
• Transfer to a small chopping board to cool. Once cool enough to handle, roughly chop the nuts.
• Add the cashews and almonds to the hot pan and toast, 3-6 minutes, or until fragrant.
• Transfer to a small chopping board to cool. Once cool enough to handle, roughly chop the nuts.
Cook the veggies
• In the same pan used to toast the nuts, heat a drizzle of olive oil on medium.
• Add the carrots and bell pepper to the hot pan and cook, 4 to 5 minutes, or until slightly softened.
• Add the green beans to the pan and cook, another 4-5 minutes, until the green beans are crisp-tender.
• Add the ginger and a drizzle of olive oil. Toss for 30 seconds, until fragrant. Transfer to a plate and set aside.
• Add the carrots and bell pepper to the hot pan and cook, 4 to 5 minutes, or until slightly softened.
• Add the green beans to the pan and cook, another 4-5 minutes, until the green beans are crisp-tender.
• Add the ginger and a drizzle of olive oil. Toss for 30 seconds, until fragrant. Transfer to a plate and set aside.
Finish and plate your dish
• In the same pan used to cook the veggies, heat a thin layer of olive oil on medium-high.
• Add the rice to the hot pan and cook, tossing for 2-3 minutes, or until slightly crispy.
• Return the veggies to the pan along with the scallion whites, soy sauce (to taste) and half of the chopped nuts. Cook, 2-3 minutes, until warmed through.
• For plating, divide the brown rice and veggies between your bowls. Top with the remaining nuts and scallion greens! Bon appétit!
• Add the rice to the hot pan and cook, tossing for 2-3 minutes, or until slightly crispy.
• Return the veggies to the pan along with the scallion whites, soy sauce (to taste) and half of the chopped nuts. Cook, 2-3 minutes, until warmed through.
• For plating, divide the brown rice and veggies between your bowls. Top with the remaining nuts and scallion greens! Bon appétit!
