30 - 35 minutes
Cook Within:24 hours
This easy rice bowl comes together in a flash. It stars zucchini and mushroom with a tang of sun dried tomato. Simple, quick and most of all delicious, this recipe makes deciding what to have for meal anytime of the week an easy decision.
Per serving (incl. Tax)
Total Fat 17.65g
Saturated Fat 6.81g
Total Carbohydrates 43.57g
Dietary Fiber 6.39g
In Your Bag
- Cherry Tomato
- Cremini mushrooms
- Sundried Tomatoes
- Roasted Cashew
- Feta/Goat Cheese
- Jasmine Rice
- Basil Leaves
You Will Need
Not Included in Bag
- Vegetable/Olive Oil (2 tbsp.)
- Salt (to taste)
- Pepper Powder
- Mixing bowls
Prepare Your Ingredients
- Slice zucchini, sun dried tomatoes, roughly chop kale and fine chop basil.
- Cut cherry tomatoes into halves and slice mushrooms.
- Cook Rice as usual.
- Heat vegetable/olive oil in a large pan over medium high heat.
- Add the zucchini and mushrooms and season with salt and pepper to taste. Cook until slightly tender, about 5 minutes.
- Stir in the kale and half of the sun-dried tomatoes.
- Stir and cook for another 2-3 minutes. Remove from heat.
Prepare Sun-Dried Tomato Pesto
- Combine the diced tomatoes, cashews, basil, and Parmesan, some vegetable/olive oil (preferably 1 tbsp per serving), and remaining sun-dried tomatoes in a blender/food processors.
- Add some water (otherwise the paste will be too thick) and blend into a smooth paste.
Bring it together
- Put cooked rice in a bowl and top with the cooked zucchini and mushroom mixture.
- Spoon the pesto on top and garnish with crumbled goat cheese to serve!
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