Bok Choy, Edamame, Cashew, and Orange Rice
- 1 1/2 cups long-grain brown rice, rinsed
- 1 tablespoon light olive oil
- 1 cup frozen edamame (fresh green soybeans), completely thawed
- 1 medium red or orange bell pepper, cut into short, narrow strips
- 6 stalks bok choy, sliced thinly on the diagonal (leaves included)
- 3 to 4 scallions, thinly sliced
- 1 teaspoon dark sesame oil
- 2 to 4 tablespoons good-quality teriyaki or reduced-sodium soy sauce
- 1 to 2 teaspoons grated fresh or jarred ginger
- Freshly ground pepper
- 2 small oranges, such as clementines, peeled and sectioned
- 1/2 cup toasted cashew pieces
- Combine the rice and 3 1/2 cups water in a medium saucepan.
- Bring to a boil, then lower the heat.
- Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
- A few minutes before the rice is done, heat the oil in a stir-fry pan.
- Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes.
- Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
- Stir in the cooked rice and sesame oil, mixing well.
- Season to taste with teriyaki sauce, ginger, and pepper.
- Stir in the orange sections and cashews and serve at once.
- Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes.
- Sauteed Tofu (page 62) can be prepared while the rice is cooking.
- A platter of grape tomatoes and baby carrots round out the meal nicely.
- If you want to add one more item, steamed broccoli would be just the thing.
- Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
- Calories: 289
- Total Fat: 5g
- Protein: 9g
- Carbohydrates: 54g
- Fiber: 5g
- Sodium: 200mg
longgrain brown rice, light olive oil, frozen edamame, red, stalks bok choy, scallions, dark sesame oil, soy sauce, ginger, freshly ground pepper, oranges
Taken from www.epicurious.com/recipes/food/views/bok-choy-edamame-cashew-and-orange-rice-390459 (may not work)