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Crispy Sumac Brown Rice Bowls

with Pistachios & Cashew Cheese

lunch

Vegan Cheese Pistachios Parsley Nuts Cucumber Cashew Cheese Brown Rice Lunch Grain Bowl Soy-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
350
FAT
15g
CARBOHYDRATES
54g
PROTEIN
10g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 1 Persian cucumber
  3. 1 oz fresh parsley
  4. 1 tbsp pistachios
  5. 2 oz Treeline® Scallion Cashew Cheese
  6. 8.8 oz precooked brown rice
  7. 2 tsp ground sumac
  8. 2 tbsp raisins
  9. 1 tbsp olive oil*
  10. Salt*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, pistachio)
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

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.

2
Crisp the rice

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.

3
Serve

Divide the crispy sumac brown rice between bowls. Top with cashew cheese balls, diced Persian cucumber, chopped parsley, and raisins.