Rice Bowl with Veggie Flowers and Hoisin
If you have roughly 30 minutes to spend in the kitchen, Rice Bowl with Veggie Flowers and Hoisin might be an outstanding gluten free, dairy free, and fodmap friendly recipe to try. One portion of this dish contains roughly 9g of protein, 15g of fat, and a total of 386 calories. For $1.32 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a budget friendly side dish. 16 people have made this recipe and would make it again. If you have bell peppers, cooked brown rice, peas, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is excellent. Hoisin Chicken Rice Bowl, Chicken Hoisin Rice Bowl with Mushrooms & Zucchini, and Veggie Rice Bowl are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
2 small bell peppers (different colors if possible)
4 cups cooked brown rice
4 teaspoons hoisin sauce
Kosher salt and freshly ground black pepper
1/4 cup frozen peas, thawed
2 tablespoons rice wine vinegar
1/2 cup sesame snack sticks
1 tablespoon toasted sesame oil
Equipment:
cookie cutter
measuring cup
sieve
bowl
Cooking instruction summary:
Special equipment: Decorative cookie cutters Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper). Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry. Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.
Step by step:
1. Special equipment: Decorative cookie cutters
2. Slice the sides of the peppers off in 4 pieces.
3. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper).
4. Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.
5. Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.
Nutrition Information:
covered percent of daily need
