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Add a photoThis is just an easy and delicious “Friday” night meal.
With Love,
Catherine
xo
Ingredientes
- 1 cup of uncooked rice
- 1 head of Bok-Choy â chopped
- 1 large onion - sliced
- 5 cloves of garlic â chopped
- 3 stakes of celery â chopped
- ½ cup of baby carrots â quartered
- 20 oz. can of Cannellini beans â rinsed & drained
- Healthy handful of cilantro - chopped
- Olive oil for drizzling
- Asian Style Sauce:
- 2 tablespoons Sesame Oil
- 4 tablespoons Soy Sauce
- 4 tablespoons Teriyaki Sauce
- 1 tablespoon Hot Sauce
- 2 tablespoons Olive oil
- 1 tsp. Sugar
- 2 tablespoons Vinegar
Direcciones
- Prepare the rice as directed and set aside.
- Heat a large frying pan with a drizzle of olive oil. Add the vegetables and sauté until the onion is soft. Add the cannellini beans and toss.
- In a small bowl combine the ingredients for the Asian Style Sauce and pour over the veggies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 4 servings | |
| Calories 510 | |
| Calories from Fat 135 | 26% |
| Total Fat 15.3g | 19% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2271mg | 95% |
| Potassium 1130mg | 32% |
| Total Carbs 76.87g | 20% |
| Dietary Fiber 12.8g | 43% |
| Sugars 12.41g | 8% |
| Protein 17.38g | 28% |
