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Prepared Meals 
 
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Tuesday, September 19 2017

Easy to make and even easier to eat, grain bowls will make mealtime a breeze. Our grain-based foods feature fresh, healthy ingredients for you to try. And the best part about bowls is you can't mess them up! Add an egg to your quinoa bowl, swap goat cheese for feta, or switch up the grain you're using. Our grain bowl meals will inspire you to get creative.

INGREDIENTS

1 1/4 - cups water
1/4 - teaspoon salt
2/3 - cup uncooked long grain brown rice
12 - ounces frozen large shrimp in shells, thawed
1/2 - teaspoon ground coriander
1/4 - teaspoon ground ginger
1/4 - teaspoon black pepper
1/8 - teaspoon ground nutmeg
1 - tablespoon canola oil
4 - cups coarsely shredded napa cabbage
1/2 - cup slivered onion
1/2 - cup edamame*
1 - recipe Peanut Sauce
Lime wedges, chopped peanuts, and/or crushed red pepper (optional)


DIRECTIONS

In a small saucepan bring the water and salt to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, 5 minutes.


Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a medium bowl sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.


In a large wok or nonstick skillet heat oil over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Remove shrimp; keep warm. Add cabbage and onion to wok. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.


Divide cabbage mixture among bowls. Top with rice mixture, edamame, and shrimp. Drizzle with warm Peanut Sauce and, if desired, garnish with lime wedges, chopped peanuts, and/or crushed red pepper.


FROM THE TEST KITCHEN
If using frozen edamame, add to the simmering rice for the last 5 minutes.
Peanut Sauce


INGREDIENTS

1/4 - cup creamy peanut butter
3 - tablespoons water
1 - tablespoon honey
2 - teaspoons reduced-sodium soy sauce
1/8 - 1/4 - teaspoon crushed red pepper


DIRECTIONS

 In a small saucepan combine peanut butter, the water, honey, soy sauce, and crushed red pepper. Cook and stir over medium-low heat 2 to 3 minutes or until heated through. Cool slightly. If needed, stir in additional water to reach desired consistency. Serve warm.
Nutrition Facts (Shrimp and Rice Bowls)


Per serving: 365 kcal cal., 14 g fat (2 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 119 mg chol., 404 mg sodium, 38 g carb., 4 g fiber, 9 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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