with Beyond Meat®, Rice and Greens
Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Cucumber • Limes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Lemongrass • Cilantro.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Jasmine Rice
0.75 cup
Spring Mix
56 g
Mini Cucumber
1 unit(s)
Lime
0.5 unit(s)
Lemongrass
0.5 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Ginger-Garlic Puree
2 tbsp
Cilantro
7 g
Crispy Shallots
14 g
Oil
2 tbsp
Sugar
1.25 tsp
Pepper
0.125 tsp
Salt
0.625 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest and juice half the lime. Cut any remaining lime into wedges.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- Trim the bottom of half the lemongrass (use all for 4 servings), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
- To a small bowl, combine lime zest, soy sauce mirin blend, ginger-garlic puree, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and Beyond Meat®. Cook for 5-6 min, breaking up patties into bite-sized pieces, until slightly crispy.**
- Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook for 1-2 min, stirring often until sauce reduces slightly.
- To a medium bowl, add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add spring mix and cucumbers, then toss to combine.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls. Top rice with salad, then spoon Beyond Meat® laap mixture over top.
- Sprinkle with half the crispy shallots (use all for 4 servings) and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
730
kcal
Calories
32
g
Fat
9
g
Saturated Fat
92
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
27
g
Protein
0
mg
Cholesterol
1750
mg
Sodium
0.1
g
Trans Fat
700
mg
Potassium
75
mg
Calcium
8.5
mg
Iron
with Potato Wedges and Tangy Mayo Dip
