Grilled scallion, corn and dragon tongue bean rice bowl

Experience the dynamic flavors of grilled scallions, sweet corn, and tender dragon tongue beans in this delightful rice bowl. Taste the freshness!

Ingredients:

• 2 garlic cloves, minced
• 3 tablespoons fish sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 tablespoon cold water
• 1 cup jasmine rice, dry
• olive oil
• 4 ears of corn
• 12-16 scallions
• 2 cups dragon tongue beans, cut on the bias into 1/2 inch pieces
• 2 cups cucumbers, chopped
• 1 red onion, sliced thin
• 1/4 cup cilantro, chopped
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Combine minced garlic, fish sauce, white wine vinegar, honey, and water in a medium bowl. Set it aside for later use.
2. Prepare the rice following the instructions on the packaging. Set it aside to cool down.
3. In the meantime, bring a large pot of water to a boil. Boil the corn until it's almost cooked, around 10 minutes.
4. Heat the grill to a medium-high temperature. Place the corn cobs and scallions on a baking sheet, then drizzle them with olive oil and sprinkle with Kosher salt. Rub the oil and salt on all sides. Once the grill is ready, grill the corn and scallions over medium-high heat until the corn gets some light charred spots (around 3-5 minutes, turning them frequently), and the scallions start to char (about 1 minute per side). Remove them from the grill.
5. After the corn has cooled down a bit, remove the kernels using a knife.
6. In a large bowl, combine the cooked rice, corn kernels, dragon tongue beans, cucumbers, and red onions. Pour the prepared dressing into the bowl and mix well. Distribute the rice and vegetables among 4 bowls, then top each with 3-4 scallions and a handful of cilantro. Serve the dish while it's still warm.

Summary:

• Calories: 2942 kcal
• Fat: 32 g
• Protein: 134 g
• Carbs: 561 g
• Potassium: 10168 mg
• Magnesium: 1153 mg