(Family Features) Putting dinner on the table quickly seems to be a goal more often than not, particularly in today’s sped-up world. However, spending less time cooking doesn’t have to mean sacrificing nutrition or taste.

To enjoy better-for-you meals in the blink of an eye, lean into versatile ingredients prepared without the hassle like Minute Brown Rice & Quinoa Cups. In just 1 minute, you can savor a blend of two 100% whole grains with the crunchiness of red quinoa and chewy texture of brown rice that total 55 grams of whole grains and provide a good source of fiber in each serving.

Packed in single-serve portions, you can eat right out of the BPA-free cup or serve the whole grains as the base of this speedy Sweet Chili Shrimp with Quinoa mixed with succulent shrimp, umami-like flavors from sweet chili sauce and the satisfying flavor and crunch of green onions and chopped peanuts. A delicious dish that’s filling without the fuss, this recipe is ready in less than 5 minutes to save time without relying on takeout.

Switch up your family’s stir-fry routine with this savory version of Whole Grain Sesame Chicken Stir-Fry made with rice, quinoa, vegetables, rotisserie chicken and a blend of soy sauce and sesame oil. This simple meal is perfect for those busy weeknights when you need to save time without skimping on taste.

Ready to complement the succulent chicken and sesame-infused veggies, Minute Instant Rice & Quinoa offers a blend of four whole-grain ingredients: brown rice, red rice, wild rice and quinoa. Available in four convenient, pre-portioned, two-serving bags, it cooks in just 10 minutes for light, fluffy and delicious nutty flavor for recipe versatility from breakfast to dessert so you can rely on it as a family favorite for less time cooking and more time enjoying meals and moments together.

To find more quick, nutritious dinner solutions, visit MinuteRice.com.

Sweet Chili Shrimp with Quinoa

Prep time: 2 minutes
Cook time: 2 minutes
Servings: 1

• 1 Minute Brown Rice & Quinoa Cup
• 4 ounces (1/2 cup) cooked shrimp, peeled and deveined
• 1/2 cup frozen Asian-style mixed vegetables, thawed
• 2 tablespoons sweet chili sauce
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped peanuts

1. Heat rice and quinoa cup according to package directions. In small, microwave-safe bowl, combine shrimp and vegetables. Microwave on high 30 seconds.
2. Stir in sweet chili sauce. Blend well.
3. Serve shrimp mixture over rice topped with green onions and peanuts.

Whole Grain Sesame Chicken Stir-Fry

Prep time: 3 minutes
Cook time: 12 minutes
Servings: 3-4

• 1 bag Minute Instant Rice & Quinoa
• 1 cup vegetable broth
• 1 tablespoon sesame oil, divided
• 2 eggs, lightly beaten
• 1/2 cup thinly sliced red onion
• 2 garlic cloves, minced
• 2 cups rotisserie cooked chicken, shredded
• 2 cups frozen, Asian-style mixed vegetables, thawed
• 2 tablespoons soy sauce

1. Prepare rice and quinoa according to package directions, substituting broth for water.
2. In medium wok or skillet over medium-high heat, heat 1/2 tablespoon sesame oil. Add eggs and, using spatula, quickly soft scramble. Continue stirring eggs until light and fluffy. Remove from pan and reserve.
3. Add remaining sesame oil to wok or skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes.
4. Add chicken and vegetables; stir-fry 2 minutes, or until heated through. Fold in rice and quinoa, eggs and soy sauce.

 Source: Minute Rice

(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.

As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system.

However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.

If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

Find more heart-healthy meal ideas at Heart.org/healthyforgood.

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)

Muffins:

• Nonstick cooking spray
• 1 1/2 cups whole grain sorghum flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 cup low-fat buttermilk
• 1/3 cup firmly packed light brown sugar
• 3 large egg whites
• 1/4 cup canola or corn oil
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

• 2 tablespoons whole grain sorghum flour
• 2 tablespoons light brown sugar
• 2 tablespoons uncooked quick-cooking rolled oats
• 2 tablespoons chopped pecans
• 2 tablespoons light tub margarine
• 1/2 teaspoon ground cinnamon

1. To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
2. In large bowl, stir sorghum flour, cinnamon and baking soda.
3. In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
4. To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
5. Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.

Garden Vegetable Stir-Fried Sorghum

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (1 1/2 cups per serving)

• 1 cup uncooked whole-grain sorghum
• 2 teaspoons toasted sesame oil
• 2 medium garlic cloves, minced
• 1 teaspoon gingerroot, peeled and minced
• 1 cup fresh or frozen broccoli florets, chopped, thawed if frozen
• 1 cup snow peas, trimmed and halved
• 1/2 cup carrot strips, sliced into matchsticks
• 1/2 cup red bell pepper, diced
• 1/2 cup button mushrooms, thinly sliced
• 1/2 cup frozen shelled edamame, thawed
• 2 large eggs
• 2 tablespoons low-sodium soy sauce, divided
• 1/2 cup water chestnuts, rinsed and drained
• 1/4 cup green onions, diagonally sliced

1. Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.
2. In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.
3. In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.
4. Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.
5. Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.
6. Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.

Pancakes with Blueberry Vanilla Sauce

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)

Sauce:

• 2 teaspoons cornstarch
• 1/3 cup water
• 1 cup blueberries
• 1 tablespoon sugar
• 1 1/2 teaspoons vanilla extract

Pancakes:

• 1/2 cup quick-cooking rolled oats
• 1/2 cup whole grain sorghum flour
• 1 1/2 tablespoons firmly packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup fat-free milk
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 tablespoon canola or corn oil

Topping:

• 1/2 cup fat-free plain Greek yogurt

1. To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.
2. To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.
3. In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.
4. Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.
5. Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.
6. Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.

Source: American Heart Association 

(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favorite that can satisfy guests with big, bold flavor.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favorite toppings, like a colorful combination of protein-packed tuna and fiber-rich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.

To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.

Salmon Chili Bites

Prep time: 15 minutes
Servings: 2

• 2          pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon
• 1          tablespoon chili crisp
• 2          teaspoons rice wine vinegar
• 1          teaspoon toasted sesame oil
• 2          bell peppers, cored and cut into 2-inch squares
• 1          green onion, thinly sliced
• minced cilantro
• black sesame seeds

1. In bowl, combine salmon, chili crisp, vinegar and sesame oil.
2. To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.
3. Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

Mediterranean Tuna Salad

Prep time: 20 minutes
Servings: 1-2

Dressing:

• 2          tablespoons lemon juice
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon dried oregano

Salad:

• 1          can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained
• 1          cup halved cherry tomatoes
• 1/3       cup sliced Kalamata olives
• 1          cup chopped English cucumber (about 1/2 cucumber)
• 1/4       cup feta
• 1          tablespoon minced parsley
• pita chips (optional)
• crackers (optional)

1. To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
2. To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.
3. Serve with pita chips or crackers, if desired.

Source: Chicken of the Sea

(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.

One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.

Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.

To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.

Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.

Garlic Shrimp with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Ponzu Rice:

• 1          cup jasmine rice
• 1/2       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
• 1 1/2    cups water

Stir Fry:

• 2          tablespoons Mizkan Organic Rice Vinegar
• 1/4       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
• 1/4       cup brown sugar
• 1          teaspoon sesame oil
• 1/2       cup vegetable stock
• 1          teaspoon cornstarch
• 2          tablespoons oil
• 1          pound (about 21-25) raw shrimp, peeled and deveined
• 1/4       cup red onion, large chopped
• 2          teaspoons garlic, minced
• 1          cup red bell pepper, chopped
• 1/2       cup carrots, shredded
• 1          cup sugar-snap peas
• 1          cup broccoli florets
• 2          scallions, sliced
• 2          teaspoons sesame seeds

1. To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
2. To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
3. In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
4. Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
5. Add reserved sauce and cook 2 minutes until thickened.
6. Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.

Miso-Glazed Salmon Bento

Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
Servings: 2

• 1/4       cup miso paste
• 2          tablespoons Mizkan Mirin Sweet Cooking Seasoning
• 1          tablespoon sake
• 2          skinless center-cut salmon fillets (6 ounces each)
• 1          cup thinly sliced seedless cucumbers
• 1          teaspoon kosher salt
• 2          tablespoons Mizkan Seasoned Rice Vinegar
• 2          cups cooked short-grain sushi rice, cooled
• 1          tablespoon thinly sliced green onions
• 1          teaspoon toasted sesame seeds
• 6          cherry tomatoes
• 2          lemon wedges

1. In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
2. Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
3. In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
4. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.

Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.

Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.

Simple Teriyaki Bowl

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 2

• 1          large boneless chicken thigh
• 2          tablespoons soy sauce
• 3          tablespoons Mizkan Mirin
• 3          tablespoons Mizkan Natural Rice Vinegar
• 1/2       scallion
• 1          tablespoon cooking oil
• 2          servings hot, cooked rice
• 1          teaspoon dried seaweed sheet (nori), sliced (optional)

1. Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
2. Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
3. In frying pan, heat oil and cook chicken until browned.
4. When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
5. Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.

Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)

Source:  Mizkan

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.

Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.

Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.

Pro Flavor-Fusion Tips

• The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.

• Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.

• Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.

• Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.

• To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.

• Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Sizzling Shrimp Fajita Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

• 1 1/2    pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
• 2          tablespoons soy sauce, divided
• 4          teaspoons cornstarch, divided
• 1/4       cup NAKANO Roasted Garlic Rice Vinegar
• 3          tablespoons hoisin sauce
• 2          teaspoons grated fresh ginger
• 3          tablespoons vegetable oil, divided
• 1          red onion, cut into thin slivers
• 1          red bell pepper, cut into thin strips
• 1/2       pound shishito peppers, stemmed
• 6          warmed corn or flour tortillas
• 1/2       cup finely shredded red cabbage
• 1/4       cup thinly sliced green onions

1. In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
2. In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
3. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
4. In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.
5. Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

• 1          beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
• 1          tablespoon soy sauce
• 1          tablespoon cornstarch
• 1/2       teaspoon ground black pepper
• 1/2       teaspoon garlic powder
• 3          tablespoons avocado oil, divided
• 2          cups multicolored, mini sweet peppers, cut into thin rings
• 1/4       pound broccolini, cut into 3-inch sections
• 2          large shallots, chopped
• 1/4       cup NAKANO Seasoned Rice Vinegar
• 1          tablespoon sugar
• 1          teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
• 1/4       teaspoon kosher salt
• 2          teaspoons grated fresh ginger

1. In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
2. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
3. In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
4. In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad

Prep time: 10 minutes
Servings: 1

• 1/2       avocado
• 1/4       teaspoon serrano pepper
• 1          tablespoon cilantro
• 2          tablespoons NAKANO Organic Seasoned Rice Vinegar
• 2          tablespoons sesame oil
• 1          teaspoon lime juice
• 1/3       teaspoon salt
• 1/2       cup corn
• 1/2       cup red cabbage, shredded
• 1/2       cup jicama, diced
• 1/2       cup black beans, rinsed
• 1/2       cup shredded green cabbage
• 1/2       cup cherry tomatoes, halved
• 1/2       cup extra-firm tofu, diced
• 1/2       cup corn chips, crushed
• 1/2       cup spinach
• 1          tablespoon queso fresco

1. In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
2. Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Source: NAKANO