Spicy Stir-Fried Greens

• 2 1/4 cups water
• 1 cup rice
• 1 head bok choy
• 1 large onion
• 1 tablespoon canola oil
• 1 tablespoon soy sauce
• 1/2 teaspoon crushed red pepper
• Salt and pepper
• 1/2 cup whole almonds or cashews

1. Place the water and rice in a small saucepan and bring to a boil over high heat.
2. Cover and simmer over medium-low heat for 20 minutes, or until most of the water is absorbed.
3. Remove from the heat and let stand for 5 minutes.
4. Starting at the leafy top of the bok choy, cut it crosswise into 1/2-inch-thick slices.
5. (As soon as the slices are cut, theyll fall apart into rings, a little like an onion.)
6. Peel the onion, cut it in half, then cut into thin slices.
7. Heat the oil in a large skillet over medium-high heat.
8. Add the bok choy and onion and cook for 5 minutes.
9. Add the soy sauce and crushed red pepper and cook for 4 to 5 minutes, or until the onion is translucent and the bok choy is tender.
10. Season with salt and pepper.
11. Spoon some of the rice into the center of each plate, top with the vegetables, and sprinkle with the almonds.
12. Almonds are believed to have originated in China and Central Asia and eventually made their way to the Middle East and the Mediterranean.
13. They were used in breads served to Egypts pharaohs, and ancient Romans showered newlyweds with them as a fertility charm.
14. Knowing that, I think Ill make this dish with cashews.

water, rice, choy, onion, canola oil, soy sauce, red pepper, salt, whole almonds

Taken from www.epicurious.com/recipes/food/views/spicy-stir-fried-greens-383073 (may not work)