2 Serves
87 Mins
Rinse the grain bowl base thoroughly under cold water and place it into the rice cooker with the appropriate amount of water.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
99 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
700 mg / 4,700 mgSodium
931 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
While the grains are cooking, use a chef's knife to dice the onion and prepare any additional filling ingredients.
Heat the olive oil in a frying pan over medium heat.
Add the diced onion and filling ingredients to the frying pan, sautéing until the vegetables are tender and the filling is heated through.
Season the mixture with salt and pepper to taste, stirring well to combine.
Once the grain bowl base is cooked, fluff it with a spatula and divide it into serving bowls, topping each with the sautéed mixture.
7
g67
g58
g
