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Cashew Ginger Rice Bowl

Three Stars Guiding Stars

  • Servings:

    1 (1 bowl) (470 g) as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    35 minutes

Ingredients

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.
1/2 c. cooked brown rice
1/2 c. unshelled edamame
1/2 c. bell pepper
1/2 c. onion
1/2 c. celery
1/2 c. spinach
1/4 c. low sodium vegetable broth
2 T. chopped cashews
1 t. low sodium soy sauce or tamari
1/2 t. fresh grated ginger
Cashew Ginger Rice Bowl

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.

Nutrition

Nutritional Facts
Servings 1 (1 bowl) (470 g)
Base Nutrients
Calories 343 kcal (17%)
Calories from Fat 95 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 2 g (8%)
Cholesterol 0 mg (0%)
Sodium 300 mg (12%)
Total Carbohydrates 50 g (17%)
Dietary Fiber 9 g (37%)
Protein 15 g (25%)
Vitamins
Vitamin A n/a
Vitamin C 113 mg (126%)
Minerals
Calcium 114 mg (9%)
Iron 4 mg (22%)
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