Recipes We Love: Lightly Warmed and Sauced Bok Choy and Brown Rice | Seventh Generation
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Recipes We Love: Lightly Warmed and Sauced Bok Choy and Brown Rice

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Author: Andrea Todd

Bok choy came in my farm share today, and it was so fresh, and the stems were so crunchy and delicious, I was thrilled with the beautiful vegetable but not quite sure how to cook it up. The whole plant is great--the stems as well as the greens--the stems are high in water content, and the greens are tender and lightly spicy. I didn't want to eat it raw, and I didn't want to overcook it, so I found a happy medium by lightly warming it. This recipe is simple, and it keeps the crunch of the bok choy while adds tasty twist to brown rice. This works as a dinner together or snacks and accompaniments separately. Enjoy!

Components:

1 cup brown rice
2 cups water
1 head of bok choy
4 tbs fresh lemon juice
2.5 tbs soy sauce
1 tsp maple syrup
½ tsp fresh grated ginger
1 clove garlic pressed or grated
1 tbs coconut oil

Creation:

  • Boil 2 cups water and add rice and cook (20-30 minutes approx).
  • Cut or tear greens off of the bok choy stems.
  • Chop left over greens.
  • Cut stems into strips.
  • Combine lemon juice, soy sauce, maple syrup, ginger and garlic in a jar or glass.
  • Heat frying pan and add coconut oil until hot, add half the liquid ingredients into pan and warm for 30 seconds - 1 minute.
  • Add bok choy stems to the pan and stir to warm and coat sauce evenly (1-2 min). Keep stems moving and remove quickly so the stems remain slightly crunchy, but tender. If you leave too long the moisture will cook out and the stems will be limp (still tasty).
  • Remove stems from pan and set aside.
  • Add chopped greens to pan and stir quickly and then remove.
  • Add remaining half of sauce to warm rice and stir and sprinkle with chopped greens.
  • Serve stems with rice or separately.

About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!

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