Meal Kit
Forbidden Rice Bowl
With Beets, Edamame and Shaved Carrot
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Soy
- Calorie-Conscious
- Vegetarian
Chef
Jimmy Madla
In Your Box (serves 2)
- 14 oz. Red Beet
- 2 Persian Cucumber
- 5 oz. Grape Tomatoes
- 4⅕ oz. Edamame
- 3 oz. Carrot
- 1 Shallot
- ½ fl. oz. Seasoned Rice Vinegar
- 4 Parsley Sprigs
- 1 Garlic Clove
- 1 cup Forbidden Rice
- 1 Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories230
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Carbohydrates43g
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Net Carbs33g
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Fat3g
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Protein12g
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Sodium260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Ice
- 1 Small Pot
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Rice
Combine forbidden rice, a pinch of salt, and 2 cups of water in a small pot. Bring to a boil, cover, and reduce to a simmer. Cook until tender, about 30 min. Season with a pinch of salt. This short grain rice is naturally sticky and will have a nice, chewy texture.
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2 Prepare the Ingredients
Rinse carrot, tomatoes, cucumber, beets, and parsley. Remove the ends, peel, and shave carrot with vegetable peeler. Halve tomatoes. Peel, seed, and cut cucumbers into ¼” dice. Stem parsley. Peel red beet, cut in half, and slice into very thin, 1/8" half moon slices. Halve shallot, slice half into strips and mince other half. Mince garlic. Rinse edamame.
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3 Prepare Dressing
Mix minced shallot, minced garlic, sugar, seasoned rice wine vinegar, and 1 ½ Tbsp. olive oil in a mixing bowl. Season with a pinch of salt and pepper.
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4 Mix Salad
Add edamame, sliced shallots, cucumber, carrots, tomatoes, and parsley to bowl and toss to coat. Season with salt and pepper. Separately, season sliced beets with a pinch of salt. Beets tend to "bleed" their rich, red color, so they're added in the final plating step to prevent their color from transferring to the other vegetables.
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5 Plate the Dish
Divide rice between two bowls and arrange dressed vegetables and beets (to taste) on top.
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