Rice Bowl with Veggie Flowers and Hoisin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 385
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 640
- Total: 30 min
- Active: 30 min
Ingredients
2 small bell peppers (different colors if possible)
1/4 cup frozen peas, thawed
4 cups cooked brown rice
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
Kosher salt and freshly ground black pepper
4 teaspoons hoisin sauce
1/2 cup sesame snack sticks
Directions
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.