Food Network Magazine - (05)May 2020

GREEN BEAN–MUSHROOM TACOS

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

Kosher salt

12 ounces green beans, trimmed

½ jicama, peeled and cut into matchsticks

¼ cup chopped fresh cilantro, plus more for topping

Juice of 1 lime

1½ teaspoons ground cumin, plus a pinch

Freshly ground pepper

¼ cup extra-virgin olive oil

2 8-ounce packages cremini mushrooms,

trimmed and torn

2 3.5-ounce packages oyster mushrooms,

trimmed and torn

1 large avocado

12 corn tortillas, warmed

Hot sauce, for drizzling

1. Bring a large saucepan of salted water to a boil. Add the
   green beans and cook until crisp-tender, 5 to 7 minutes;
   drain. Meanwhile, toss the jicama with the cilantro, half of
   the lime juice and a pinch each of cumin, salt and pepper.
   Let stand 10 to 15 minutes.


2. Heat 3 tablespoons olive oil in a large skillet over medium-
   high heat. Add the cremini and oyster mushrooms and cook,
   undisturbed, until dry and golden around the edges, about
   10 minutes. Stir, then continue cooking until well browned all over,
   8 to 10 more minutes. Push the mushrooms to one side of the
   skillet; add the green beans, remaining 1 tablespoon olive oil
   and remaining 1½ teaspoons cumin to the other side. Season
   with salt and pepper and cook, stirring the green beans with the
   mushrooms, until lightly browned in spots, about 3 minutes.


3. Mash the avocado with a pinch of salt and the remaining
   lime juice. Divide the vegetables among the tortillas; top with
   some of the jicama, the mashed avocado and more cilantro;
   drizzle with hot sauce. Serve with the remaining jicama.
   Per serving: Calories 490; Fat 26 g (Saturated 3 g); Cholesterol 0 mg;
   Sodium 276 mg; Carbohydrate 60 g; Fiber 15 g; Sugars 7 g; Protein 11 g

CAULIFLOWER FRIED RICE

WITH CURRIED SHRIMP
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 pound peeled and deveined large shrimp
Kosher salt
2 teaspoons curry powder
5 tablespoons vegetable oil
1 onion, chopped
3 scallions, thinly sliced
(white and green parts separated)
¼ cup sliced almonds
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups cooked long-grain white rice
(thawed if frozen)
2 cups frozen riced cauliflower, thawed
Sliced Persian cucumber, mango chutney, plain yogurt
and lime wedges, for serving

1. Season the shrimp lightly with salt and toss with 1 teaspoon
   curry powder. Heat 2 tablespoons vegetable oil in a large nonstick
   skillet over high heat. Add the shrimp and cook until lightly browned
   around the edges and just cooked through, 1 to 2 minutes per side.
   Remove to a plate.


2. Add the remaining 3 tablespoons vegetable oil to the
   skillet along with the onion and scallion whites. Cook, stirring
   occasionally, until softened and lightly browned, about 3 minutes.
   Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry
   powder. Cook, stirring, until the almonds are lightly toasted, about
   1 minute. Add the white rice, riced cauliflower and ½ teaspoon
   salt. Cook, tossing and breaking up any clumps, until lightly
   toasted and heated through, about 3 minutes. Add the shrimp
   and toss until warmed through, about 1 minute; season with salt.


3. Divide the fried rice and shrimp among bowls. Serve with
   sliced cucumber, mango chutney, plain yogurt and lime wedges.
   Top with the scallion greens.

Per serving: Calories 460; Fat 22 g (Saturated 2 g); Cholesterol 143 mg;
Sodium 947 mg; Carbohydrate 44 g; Fiber 4 g; Sugars 3 g; Protein 22 g

LOW-

CALORIE

DINNER

VEGAN

DINNER

Try

mixing white

rice with riced

vegetables, like we

did for this dish.

It’s an easy way

to get extra

nutrients!

weeknight

wellness

58 FOOD NETWORK MAGAZINE ●MAY 2020