Bok Choy, Edamame, Cashew, and Orange Rice
Serves: 4 to 6
- 1 1/2 cups raw 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 boy choy, sliced on the diagonal, greens cut in half
lengthwise and sliced thinly
- 3 to 4 scallions, white and green parts, sliced
- 1 teaspoon dark sesame oil
- 2 to 4 tablespoons good-quality teriyaki or
reduced-sodium soy sauce, to taste
- 1 to 2 teaspoons grated fresh or jarred ginger, to taste
- Freshly ground pepper to taste
- 2 small oranges, such as clementines, peeled and sectioned
- 1/2 cup toasted cashew pieces
Combine the rice with 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, and stir well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and optional cashew pieces and serve at once.
- Here are more recipes for Leafy Spring Greens.
- For more ways to use brown rice, explore Classic Rice Dishes.