The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Red Beans and Wild Rice
Per Serving:
1/2 c red beans (need to be strained)
3/4 c wild rice (fully cooked with nutritional yeast, salt and pepper)
135 g veggies (romanesco, cauliflower, zucchini, cabbage, and broccoli)
1/4 c lemon seasoning sauce (lemon juice, oil, nutritional yeast, salt, pepper, and fines herbes)
Equipment needed: Sheet pan for roasting veggies. For 4 servings you may need 2 sheet pans.
Preheat your oven to 425, when it reaches temp, place the veggies on your sheet pan and into the oven. Roast for 15 minutes. Strain the beans while the veggies are cooking.
Once beans and rice have been added to the veggies, drizzle half of the seasoning sauce over everything and mix together. Return to the oven that has been turned off until the rice and beans are warm.
When 5 minutes remain, check on the veggies. If they are starting to become tender and have a nice color on them, turn off the heat and add the beans and rice to the sheet pan. If they seem like they need a little longer, keep the oven on for the remaining 5 minutes and then add the beans and rice.
Once beans and rice are warmed, they will be ready to plate up. Finish off by drizzling the remaining seasoning sauce over the dish. From start to finish, this dinner takes roughly 20 minutes. Enjoy!
