Toasted Brown Rice Bowl
with Green Beans, Carrots, and Cashews
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Brown Rice
½ can
Corn
1 thumb
Ginger
6 ounce
Green Beans
1 tablespoon
Sesame Seeds
1 unit
Carrots
2 unit
Scallions
2 clove
Garlic
1 ounce
Cashew Pieces
(Contains Tree Nuts)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
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, about 45 minutes. Drain.
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.
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)
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.
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.
Divide rice mixture between bowls. Sprinkle with cashews, sesame seeds, and scallion greens and serve.
