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Wednesday, December 14, 2016

Veggie Protein Rice Bowl

This bowl has a healthy portion of ginger that warms it up and is great for your gut.  Double bonus!  It has a nice combination of vegetables, nuts and seeds to provide protein without any meat.  If you would like to add meat you could add anything you want and it would go well.  This recipe makes 2 very big rice bowls.

3/4 c. brown rice
1 1/2 c. water
1 large carrots, cleaned and diced
2 green onions, chopped
6 oz. green beans, snapped into 1"-2" pieces
2 cloves of garlic
2" piece of fresh ginger, peeled and diced
1 can corn, drained
soy sauce
1 T. sesame seeds
1/2 c. cashew nuts
2 T. corn oil
Put water in a saucepan and bring to a boil.  Add rice, cover and simmer for 25 minutes.  Drain rice, return to saucepan (off heat).  Cover with a towel and then the saucepan lid.  Allow to sit for 10 minutes.  Heat oven to 400 degrees.  Put cashews on a baking sheet and bake for 4 minutes.  Heat 1 T.
oil in a saucepan and add carrots and green beans.  Saute for 5 minutes on medium heat.  Add in corn.
Heat for another 3 minutes.  Remove vegetables from pan and put in a bowl.  Add the other T. of oil to the pan.  Add garlic and ginger.  Saute 2 minutes.  Add green onions and drained rice.  Saute for another 3 minutes, crisping the rice.  Add the vegetables back into the pan and saute for 2 minutes.
Divide into bowls.  Top with soy sauce, sesame seeds and cashews.

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