Protein-Packed Rice Bowl

🥘 Ingredients

• brown rice
  1.5 c
• carrots
  2 unit
• cashew pieces
  2 oz
• corn
  1 can
• garlic
  4 clove
• ginger
  2 thumb
• green beans
  12 oz
• olive oil
  2 tbsp
• pepper
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• soy sauce
  6 unit

🍳 Cookware

• large pot
• strainer
• baking sheet
• large pan

1. 

   1

    Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add brown rice and cook until tender, ⏱️ 20 minutes . Drain with a strainer .

   brown rice: 1.5 c
2. 

   2

    Place cashew pieces 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 them from the sheet and set aside.

   cashew pieces: 2 oz
3. 

   3

    Peel and finely dice carrots . Trim and cut green beans into 1-inch pieces. Thinly slice scallions , keeping greens, onions, and whites separate. Mince garlic . Peel and finely mince or grate ginger . Drain half of corn (we sent extra).

   carrots: 2 unit, green beans: 12 oz, scallions: 4 unit, garlic: 4 clove, ginger: 2 thumb, corn: 1 can
4. 

   4

    Heat a {drizzle} of olive 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 minutes . Season with salt and pepper . Remove from the pan and set aside.

   olive oil: 2 tbsp, salt, pepper
5. 

   5

    Heat a large drizzle of olive oil in the same pan over medium-high heat. Add garlic and ginger. Cook ⏱️ 1 minutes until fragrant. Add cooked rice and toss until slightly crispy, ⏱️ 2 minutes . Add cooked veggies, soy sauce , and scallions whites. Toss another ⏱️ 1 minutes .

   soy sauce: 6 unit
6. 

   6

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

   sesame seeds: 2 tbsp