20 Protein-Packed Dinners With No Meat


  • Asian-Style Fried Rice and Beans
INGREDIENTS
  • 1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
  • 1 tablespoon vegetable oil
  • 2 medium carrots, thinly biased-sliced
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger*
  • 2 cups cooked brown rice**
  • 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup frozen peas, thawed
  • 3 tablespoons reduced-sodium soy sauce
  • 1/3 cup snipped fresh cilantro
  • 1 lime, halved
  • Fresh cilantro leaves
DIRECTION
  1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
  2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
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