Ginger-Soy Brown Rice Bowls with Green Beans, Corn and Cashews

These ginger-soy brown rice bowls are hearty, colorful and built around simple pantry-friendly flavors. Brown rice is cooked until tender, then tossed in a hot pan with garlic, ginger, soy sauce and vegetables for a lightly crisped, savory finish.

Toasted cashews, sesame seeds and fresh scallion greens add crunch and brightness right at the end, making each bowl feel satisfying without a lot of fuss.

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Ingredients

0.75 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 can CornView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Cashew PiecesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 unit Soy SauceView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F. Bring a large pot of water to a boil. Add the brown rice and cook until tender, 20 to 25 minutes, then drain well.
2. Spread the cashew pieces on a baking sheet. Toast in the oven until fragrant, about 5 minutes, watching closely so they do not burn. Transfer the cashews off the baking sheet and set aside.
3. Peel and finely dice the carrot. Trim the green beans and cut them into 1-inch pieces. Thinly slice the scallions, keeping the white parts and green parts separate. Mince the garlic. Peel, then finely mince or grate the ginger. Drain and use half of the can of corn.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced carrot and cook, tossing, until slightly softened, about 5 minutes.
5. Add the green beans and corn to the pan. Cook, tossing, until the green beans are crisp-tender, 4 to 5 minutes. Season with salt and pepper. Transfer the vegetables to a plate or bowl and set aside.
6. Return the same pan to medium-high heat and add a large drizzle of olive oil. Add the garlic and ginger and cook until fragrant, about 1 minute.
7. Add the drained cooked rice to the pan. Toss and cook until the rice begins to get lightly crisp in spots, 2 to 3 minutes.
8. Add the cooked vegetables, soy sauce and scallion whites. Toss everything together for another 1 to 2 minutes, until evenly combined and hot.
9. Divide the rice mixture between bowls. Top with the toasted cashews, sesame seeds and scallion greens.

Recipe Tips

FAQ

What kind of rice is used in this bowl?

This recipe uses brown rice, cooked in a large pot of boiling water until tender and then drained.

How much corn should I add?

Use half of the can of corn for the two-serving version of this recipe.

When should I add the soy sauce?

Add the soy sauce after the rice has lightly crisped, along with the cooked vegetables and scallion whites.

What texture should the green beans have?

Cook them until crisp-tender, meaning they should be bright and tender enough to bite but still have a little snap.

Does this recipe contain common allergens?

Yes. The recipe includes cashews, soy sauce and ingredients associated with tree nuts, soy and wheat.