- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1½ cups
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A little curry in the glaze adds big flavor to this green bean dish. It’s a perfect duo with orange-studded rice. To save prep time, use packaged julienned carrots and riced cauliflower from the produce department in your supermarket. Look for frozen cooked brown rice in the freezer section of your supermarket. Prepare according to package directions.
By Shelli McConnell,
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon natural peanut butter
- 1 tablespoon reduced-sodium tamari
- 2 teaspoons red curry paste
- Freshly ground black pepper, to taste
- 1 pound thin green beans, ends trimmed
- 1 cup frozen shelled edamame
- 1 cup julienned carrots (see tip, above)
- 3 cloves garlic, minced
- 2 cups hot cooked riced cauliflower (see tip, above)
- 2 cups hot cooked brown rice
- 1 teaspoon orange zest
- 1 orange, cut into eight wedges
- Optional toppings: slivered green onions and/or chopped unsalted dry-roasted peanuts
Instructions
- For glaze, in a bowl stir together the first five ingredients (through pepper) and 2 Tbsp. water.
- In an extra-large skillet or wok cook and stir beans over medium-high about 8 minutes or until beans are blistered and deep brown in spots, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in edamame, carrots, and garlic; cook and stir 1 to 2 minutes more or until heated through. Add glaze; toss to coat.
- Meanwhile, in a medium bowl combine riced cauliflower, brown rice, and orange zest. Serve bean mixture over rice mixture with orange wedges. If desired, top with green onions and/or peanuts.
Nutritional Information:
Per serving (1½ cups): 254 calories, 45 g carbohydrates, 10.8 g protein, 5 g total fat, 0.5 g saturated fat, 0 g cholesterol, 251 mg sodium, 9.5 g fiber, 10.2 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (10)
(5 from 7 votes)need nutrition facts
Hi Marica, We are working hard to add nutritional information to all our recipes. Coming soon, please stay tuned!
This was very good. I have never “blistered” green beans, so it was a new experience, and I found I like what it did for flavor and texture. I also liked the unexpected flavor of adding the oranges and zest.
Delicious! I used frozen green beans, corn instead of edamame, and doubled the sauce, turned out great and suitably colorful. Tastes even better the next day. Nice potluck dish or to make ahead for picnics or camping and serve it cold.
This is an unusual, super tasty, easy to cook dish. But it really needs double the glaze/sauce as other comments reflect. Kaffir lime leaves are a tasty addition. I made this for a friend who is a professional chef and he loved it.
Loved this and used it as a side. Rice on the bottom, veggies on the top, topped with a piece of grilled Steelhead trout (for those in my family who need a protein like this) drizzled glaze over the top, YUM! I made 50% more glaze to be sure to have enough to drizzle. It's another keeper. Thank you!
This was delicious! I had yellow curry paste so I used that. Corn & green peas for edamame. And the first batch of green beans fresh from the garden!
Super delicious meal! I also subbed almond butter for peanut butter and added a touch of agave. I also added some orange pepper (the spice blend from Badia) and thought it was really good!
Really good and unique flavor! I’m a real sauce lover so I’d recommend doubling the sauce. I subbed Sunflower Seed Butter for Peanut Butter because of allergies and it was great. I didn’t have cauliflower so I just did full rice. Thanks for the recipe!
Thanks for the tip about doubling the sauce!