Black rice and edamame power bowl
A bowl dinner that starts with this ready-made blend of black rice, farro, edamame, mango and peppers in miso ginger sauce. It needs only a quick saute and something to anchor the grains and vegetables—egg works fast on a tired weeknight.
About 140 calories a serving, 6 g protein, 2 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 10-ounce package black rice and edamame with farro, red peppers and mango in a miso ginger sauce
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 2 eggs
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Pour the entire package of black rice blend into the pan and stir often until heated through and lightly browned at the edges, about 4 minutes. Season with salt and pepper to taste.
- Push the grain mixture to the sides of the pan and crack 2 eggs into the centre. Let them cook undisturbed for a minute, then scramble and fold into the grains until the whites are set but the yolks remain soft, about 2 more minutes.
- Divide between two bowls and serve hot.
Note Swap the eggs for a fried tofu cake or leftover chicken. Eat leftovers cold the next day or reheat gently in a pan with a splash of water. Serve with a simple green salad, pickled vegetables, or hot sauce on the side.
On the label
COOKED BLACK RICE (WATER, BLACK RICE), SOYBEANS, COOKED FARRO (WATER, FARRO), WATER, MANGO, RED BELL PEPPERS, MISO PASTE (SOYBEANS, RICE, SEA SALT, KOJI STARTER), CONTAINS LESS THAN 2% OF: SOYBEAN OIL, RICE VINEGAR, MODIFIED CORN STARCH, SUGAR, GINGER PUREE, GARLIC POWDER, SPICE, GROUND GINGER, XANTHAN GUM, CAROB BEAN GUM, SALT.
Birds Eye, frozen vegetables, serving 283.5 g, package 10 oz/283.5 g. Ingredients as printed on the label.
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Cooks as ginger, edamame, mango. Half of it left? Use up the ginger.