Meal Kit
With Almond Wild Rice and Garlic Baby Bok Choy
Prep & Cook Time:40-50 min.
Difficulty Level:Easy
Spice Level:Mild
Cook Within:7 days
Contains:Tree Nuts (Almonds), Wheat, Sesame, Soy
Under 625 calories
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Who says vegetables can't party on the grill? When the veggies are these meaty Portobello mushroom caps marinated in Peking-style flavors of orange, toasted sesame, garlic, and Chinese Five Spice, they're practically begging to be grilled up until caramelized and juicy. We pair them with almond-studded wild rice and baby bok choy for a satisfying, low-calorie meal with two full servings of veggies and zero cholesterol. Party time. Excellent.
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- 6Portobello Mushrooms
- 1Navel Orange
- 1cupQuick Cooking Wild Rice Blend
- 1Heads of Baby Bok Choy
- 4Green Onions
- 1fl. oz.Hoisin Sauce
- 1oz.Sliced Almonds
- 2Garlic Cloves
- ⅓fl. oz.Toasted Sesame Oil
- 1tsp.Chinese Five Spice Powder
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)MqgbY5Pn
Calories
540Carbohydrates
92gNet Carbs
87gFat
13gProtein
14gSodium
1210mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Medium Pot
- 1Mixing Bowl
- 1Medium Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Using a spoon, remove gills and stems from mushroom caps. Halve orange, zest one half. Remove white ends of green onions and thinly slice on a bias (angle). Mince garlic cloves. Remove bottom of the stem of bok choy and slice in half.
Make the Rice
Bring a medium pot with 2 cups of water, rice and a pinch of salt to a boil. Reduce heat to low and cook until rice is tender and all water is absorbed, about 25 minutes. Mix in the slivered almonds, half the green onion, and a pinch of salt and pepper. Fluff before serving. Set aside.
Marinate the Mushrooms
In a clean mixing bowl, combine half the garlic, sesame oil, hoisin sauce, juice from half the orange, 2 Tbsp. water, Chinese Five Spice Powder to taste, and a bit of orange zest. Add a pinch of salt and pepper to taste. Mix thoroughly. Place the mushroom caps in the mixture, completely coating, and allow to marinate for 10-15 minutes. Remove mushrooms and reserve a bit of marinade for brushing on mushrooms on the grill and the rest for plating.
Grill the Mushrooms
Heat a grill pan, outdoor grill, or skillet to medium-high heat. Spray grill with cooking spray to prevent sticking. Add mushroom caps, brushing with extra marinade, and allow to cook for 4-5 minutes on each side, or until caramelized and tender. Watch carefully - sugar in the marinade can cause these to cook and burn quickly. Once cooked, allow to cool for 2 minutes and slice into ½" thick slices.
Cook the Bok Choy
In a skillet, warm 1 tsp. olive oil and remaining garlic over medium heat until aromatic, about 2 minutes. Once hot, add bok choy face down and cook on each side for 5 minutes, or until tender and bright green. Add a pinch of salt and pepper.
Plate the Dish
Add a scoop of rice to the plate. Fan out 8-9 Portobello slices atop the rice. Place a bok choy half against the rice. Garnish with remaining green onion and a bit of orange zest, if desired. Place a cup of warmed marinade next to the dish for drizzling extra flavor.
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