Roasted vegetable and rice bowl with crispy garlic
A bowl of cooked rice, roasted cauliflower, butternut squash and kale arrives from the shelf, already dressed in creamy garlic parmesan sauce. Crisp a handful of garlic chips in butter to finish it and make it your own on a tired night.
About 220 calories a serving, 8 g protein, 22 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 roasted vegetable & brown rice classic recipe roasted cauliflower, butternut squ
Staples
- 2 tablespoons butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- Thinly slice 2 cloves of garlic. Heat 2 tablespoons of butter in a small skillet over medium heat until foaming, then add the garlic slices and cook until golden and crisp, about 3 minutes, stirring often so they brown evenly.
- While the garlic crisps, remove the bowl from the refrigerator and microwave it at full power until heated through, about 3 to 4 minutes, stirring halfway through.
- Divide the heated rice and vegetables between two bowls. Pour the crispy garlic and its butter over the top, taste, and season with salt and pepper.
Note Swap crispy garlic for a pinch of crushed red pepper or fresh lemon juice to brighten it. The bowl keeps refrigerated for up to three days; reheat gently. Serve with a sharp green salad or crusty bread to soak up the sauce.
On the label
COOKED BROWN RICE (WATER, BROWN RICE), GARLIC PARMESAN SAUCE (WHOLE MILK [MILK, VITAMIN D], WATER, UNSALTED BUTTER [PASTEURIZED CREAM, NATURAL FLAVORINGS], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], CORN STARCH, GARLIC [GARLIC, CITRIC ACID, ASCORBIC ACID {TO MAINTAIN COLOR}], SALT, SPICE), ROASTED CAULIFLOWER (CAULIFLOWER, CANOLA OIL), BUTTERNUT SQUASH, KALE.
H-E-B, other deli, serving 312 GRM, package 11 oz/312 g. Ingredients as printed on the label.
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Cooks as parmesan, kale, cauliflower. Half of it left? Use up the parmesan.