Cashew Ginger Rice Bowl - 3 Guiding Stars
Active Time
Total Time
Servings
Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Have you seen the cooked brown rice in the freezer section of your supermarket?  It’s more expensive, but convenient when you’re crunched for time. Increase the fresh ginger here if you like more zip, or spice it up with a touch of hot sauce.

Ingredients

  • ½ cup cooked brown rice
  • ½ cup unshelled edamame
  • ½ cup bell pepper
  • ½ cup onion
  • ½ cup celery
  • ½ cup spinach
  • ¼ cup low sodium vegetable broth
  • 2 Tbsp. chopped cashews
  • 1 tsp. low sodium soy sauce or tamari
  • ½ tsp. fresh grated ginger

Directions

  1. Cook brown rice according to package instructions.
  2. In a saucepan, whisk the vegetable broth, soy sauce and ginger together and place over medium heat.
  3. Chop the bell pepper, onion, celery and spinach and add to the saucepan. Cook the vegetables until they absorb most of the liquid and become tender. Add in the edamame and stir until cooked.
  4. Gently mix the rice and vegetables and top with cashews to serve.
Nutritional analysis per serving: Calories 350; Total Fat 12g (15% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 300mg (13% DV); Total Carbohydrate 49g (18% DV); Dietary Fiber 9.5g (36% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 20% DV; Vitamin C 130% DV; Manganese 100% DV; Vitamin K 100% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/cashew-ginger-rice-bowl/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796