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Green Sauce Rice Bowl
  • 1/3-1/2 cup food tasting olvie oil
  • 1 Tbsp. Dijon mustard
  • 1 bunch watercress or upland cress stems, cleaned and dried
  • 4 scallions, light and dark green parts only, cut 1-inch pieces
  • 1 large garlic clove
  • 1 cup cooked brown rice
  • 1 cup cooked or uncooked vegetables
  • 1 cup reserved watercress leaves
  • 1/4 cup toasted walnuts or cashews per serving
  • 1 cup thinly sliced scallion, to garnish
1. Place 1/3 cup olive oil and the mustard in a blender, and top with the watercress stems, scallions, and garlic. puree until very smooth, pouring in additional olive oil as needed to get the motor running and until the sauce is smooth and fluffy. 2. Place the rice in a serving bowl. arrange your vegetables, as well as a heaping tablespoonful of sauce, on top of the rice. crumble the nuts over then garnish with the scallions, and serve.
Provided by:
Kevann Jordan, Recent ASU Nutrition Student

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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