🥘 Ingredients
- Cooked Brown Rice 3 cup
- Sunny Orange Vinaigrette 5 tbsp
- can of cannellini beans or shelled edamame 12 oz
- Kosher
- fresh green beans 12-14 oz
- high-heat 1 tbsp
- flat-leaf parsley and/or fresh basil 2 handful
- roasted pistachios or nut/seed of choice ½ cup
- medium ripe peaches or nectarines 3
- large or small ripe avocados 2
- red pepper flakes 0.75-1 tsp
- dried apricots 0.33 cup
If using pistachios with shells, it will take several minutes to shell them, so start the recipe off by doing that. Feel free to substitute the pistachios with roasted hazelnuts, almonds, or other nuts you have at home. If you bought oranges instead of peaches or nectarines, segment the oranges and cut the segments into bite-sized pieces. Storage: Store the assembled rice bowl separate from the avocado in the fridge; it will stay good for about 3 days. Add freshly chopped avocado and more herbs on top right before serving. It’s great right out of the fridge, or if preferred, briefly reheat in the microwave for a warm bowl. Nutrition boost: For more veggies, add any leftover roasted or steamed veggies you have (beets are great here!). Or, serve over a bed of lightly dressed salad greens for a salad-rice bowl hybrid. For more protein, fold in some cubed pre-baked tofu or make my baked tofu recipe. Shortcut: If you bought snap peas instead of green beans, simply chop the raw snap peas into bite-sized pieces and fold them into the rice bowl in step 6.
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1Gather: Cooked Brown Rice , Sunny Orange Vinaigrette , can of cannellini beans or shelled edamame , Kosher salt and freshly cracked black pepper, fresh green beans , high-heat , flat-leaf parsley and/or fresh basil , roasted pistachios or nut/seed of choice , medium ripe peaches or nectarines , large or small ripe avocados , red pepper flakes , dried apricots .
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2Take the Cooked Brown Rice and Sunny Orange Vinaigrette out of the fridge. If the oil in the vinaigrette has solidified, add the jar to a bowl of hot water.
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3Drain and rinse the cannellini beans, patting dry with a towel OR cook the edamame according to the bag instructions. In a large bowl, toss the beans or edamame with 1/2 tsp kosher salt, pepper to taste, and 1 tbsp of Sunny Orange Vinaigrette, or enough to lightly coat. Set aside to marinate.
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4Wash and thoroughly dry the green beans (to prevent oil splatter). Line the beans up and trim off the pointy tips of the stems.
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5Cook the green beans. Heat a wok or large, sturdy sauté pan over high heat. Once you see light wisps of smoke, add the high-heat oil. Then, add the green beans and 1/2 tsp kosher salt. Spread out in a single layer as much as possible. Cook undisturbed for 1 minutes , or until some beans start to blister. Cook for 3 to 4 more minutes, tossing only every 1 minute to allow charring. Once charred in spots and crisp-tender, transfer to a cutting board.
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6Prep the remaining ingredients. Roughly chop the parsley leaves and tender stems and/or basil leaves. Roughly chop the pistachios. Pit the peaches/nectarines, then cut into bite-sized pieces. Add the Cooked Brown Rice to a bowl and add an ice cube on top. Cover and microwave for 1 minutes , or until softened and just warm. Dice or slice the avocados. Sprinkle with a few pinches of salt, black pepper, and 1/2 tsp red pepper flakes if using. Cut the charred green beans into 1-inch (2.5 cm) pieces.
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7Assemble: To the marinated beans/edamame, add the charred green beans, fresh herbs, pistachios, peaches/nectarines, Cooked Brown Rice, and dried fruit, if using. If desired, add 1/4-1/2 tsp red pepper flakes for a kick. Toss to combine. Add 4 tbsp of Sunny Orange Vinaigrette. Toss and taste, adding up to 1 tbsp more vinaigrette or salt and pepper as needed.
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8Divide among bowls, then scatter the avocado on top of each bowl.