Indian-Style Vegetable Rice
with Roasted Mushrooms
Indian spice and everything nice! We start with brown jasmine rice and add unsweetened almond milk and turmeric, which creates a beautiful golden hue! Next, we add a vegetable medley of roasted mushrooms, carrots, potatoes and cauliflower, spiced with garam masala, ginger and garlic. Lastly, we top the dish with toasted cashews for a nutty crunch and boost of protein!
Nutrition Per Serving
Ingredients
Allergens: Tree NutsMushrooms
Measurement:
Brown Rice
Measurement:
Organic Cauliflower
Measurement:
Garbanzo Beans
Measurement:
Red Onions
Measurement:
Cashews
Measurement:
Carrots
Measurement:
Almond Milk
Measurement:
Olive Oil
Measurement:
Poblano Peppers
Measurement:
Garlic
Measurement:
Dried Zante Currants
Measurement:
Green Onions
Measurement:
Ginger
Measurement:
Cilantro
Measurement:
Lime Juice
Measurement:
Sea Salt
Measurement:
Garam Masala
Measurement:
Parsley
Measurement:
Black Pepper
Measurement:
Cumin
Measurement:
Turmeric
Measurement:
Chili Powder
Measurement:
Coriander
Measurement:
Crushed Red Pepper Flakes
Measurement:
Cardamom
Measurement:
Fenugreek
Measurement:
MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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