Comfortable up this colder time of year season with this fall-roused rice bowl! Highlighting our Egg Rolls for added crunch and flavor.
Arrangement:
Serves: 4
Planning Time: 15 minutes
Cooking Time: 45 minutes
Fixings:
Rice Bowl:
2 Boxes of Feel Great Food sources Egg Rolls
1 Cup Pepita Seeds
1 Avocado
1 Butternut squash
2 Cups Earthy colored rice
Pumpkin Ginger Dressing:
¼ Cup Olive Oil
⅓ Cup Tahini
⅓ Cup Canned Pumpkin Puree
2 Tbsp Apple Juice Vinegar
1 Tbsp New Ginger
½ Shallot
Salt and pepper to taste
Water to thin to wanted consistency
Related Article: Sautéed String Beans with Fresh Shallots
Arrangement:
-Cook Earthy colored rice. Add rice and water to a medium size pot. Heat water to the point of boiling, then lessen intensity to low and cover. Heat the water to the point of boiling. Decrease the intensity so the fluid is scarcely stewing, then cover the pan.Cook for 45 minutes. Allow the rice to cook undisturbed for 45 minutes. Take the rice off the intensity and cover once more. Allow the rice to sit for 10 to 15 minutes.
-Utilize a fork to cushion the rice, then move it into serving bowls.
-Cook Butternut Squash.Preheat the stove to 400°F degrees and line a baking sheet with material paper. Throw the butternut squash with a shower of olive oil and spread across the sheet. Heat in the stove for 20 to 25 minutes, or until gently seared.
-Discretionary to cook pepita seeds 400°F for 10-15 mins with a sprinkle of olive oil, salt, and pepper.
-Cook Feel Great Food varieties Egg Rolls as indicated by the bundle.
Thank You For Reading!
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