Crispy Sumac Brown Rice Bowls
with Pistachios & Cashew Cheese
- 2 garlic cloves
- 1 Persian cucumber
- 1 oz fresh parsley
- 1 tbsp pistachios
- 2 oz Treeline® Scallion Cashew Cheese
- 8.8 oz precooked brown rice
- 2 tsp ground sumac
- 2 tbsp raisins
- 1 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Peel and mince the garlic. Dice the Persian cucumber. Pick and roughly chop the parsley leaves. Roughly chop pistachios. Roll cashew cheese into 4 balls and press into the chopped pistachios to evenly coat.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add minced garlic and cook until fragrant, 1 to 2 minutes. Add brown rice, sumac, and a pinch of salt, and stir. Let cook, undisturbed, until rice begins to crisp, 5 to 7 minutes.
Divide the crispy sumac brown rice between bowls. Top with cashew cheese balls, diced Persian cucumber, chopped parsley, and raisins.