Grilled Scallion, Corn And Dragon Tongue Bean Rice

Name: Grilled Scallion, Corn And Dragon Tongue Bean Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing; 2 garlic cloves, minced; 3 tablespoons fish sauce; 2 tablespoons white wine vinegar; 1 tablespoon honey; 1 tablespoon cold water; For the salad; 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

Servings: persons

For the dressing
2 garlic cloves, minced
3 tablespoons fish sauce
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon cold water
For the salad
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

1
In a medium sized bowl, whisk together garlic, fish sauce, white wine vinegar, honey and water. Set aside.
2
Cook rice according to packaging directions. Set aside and let cool slightly.
3
Meanwhile, bring a large pot of water to boil. Cook corn until almost done, about 10 minutes.
4
Preheat grill to medium high heat. Place corn cobs and scallions on baking sheet. Drizzle with olive oil and Kosher salt and rub on all sides. Once grill is hot, place corn and scallions over medium high heat and cook until corn starts to get some blackened spots a little (3-5 minutes, turning frequently), and scallions star to char (about 1 minute per side). Remove from grill.
5
Once corn is cool enough to touch, use a knife to cut off all kernels.
6
In a large bowl mix together cooked rice, corn kernels, dragon tongue beans, cucumbers, and red onions. Pour dressing into bowl and toss to coat. Divide rice and veggies between 4 bowls and top with 3-4 scallions plus a handful of cilantro. Serve warm.

516

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the dressing, 2 garlic cloves, minced, 3 tablespoons fish sauce, 2 tablespoons white wine vinegar, and more.

Yes, Grilled Scallion, Corn And Dragon Tongue Bean Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallion, Corn And Dragon Tongue Bean Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions