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Sunday, May 11, 2014

I'm in the mood to cook, Good Eats include baby bok choy, portobella mushrooms and brown rice


Baby Bok Choy, Portobella 

Mushroom, 

and Brown Rice Dinner

I love the contrasting colors, savory and pungent flavors, spicy aromas, and health benefits of eating this low fat, complex carbohydrate, nutrient rich gluten free dish so much that I serve it often. See whether this fresh medley of goodness entices you.

Ingredients

1 lg. red organic onion peeled and chopped (about 1 ½ cups)
2 portobella mushrooms, cleaned, and diced into 1/4 in chunks (about 3 cups)
1 Tablespoon peeled, grated ginger (snap off a knob, peel, and grate)
2 cloves fresh garlic peeled and chopped (about 1 Tablespoon)
1 Tablespoon Braggs Liquid Aminos or other gluten free liquid seasoning
2 Tablespoons fresh parsley minced and/or other fresh herbs. The more the merrier. I used parsley, oregano, and thyme.
1 cup organic basmati brown rice and 2 cups water or vegetable broth for cooking rice
1 Tablespoon extra- virgin organic Olive Oil
1 Tablespoon water or vegetable broth
6 baby bok choy heads (about 4 cups baby bok choy that as been cleaned and chopped)




What to Do

1. Rinse brown rice in cold water and pour into a small saucepan with 2 cups water. For additional flavor, use vegetable broth. Add a pinch of salt and bring to a boil. Lower the heat to a simmer and cook according to package directions (approximately 30 minutes or until all the water is absorbed and the rice is medium-soft).

2. As soon as you lower heat on the rice to a simmer, assemble, clean and chop onion, mushrooms, bok choy, herbs, and spices. 

Note: If you're unfamiliar with how to prepare portobella mushrooms for cooking, look at this video or read about how to do it at the link:


Place onion in one dish, mushrooms in another, bok choy in a third, and green herbs in a forth. Put garlic and ginger in a fifth. Each is separated, because of differing cooking times.

3. Pour the olive oil into a large frying pan or wok over medium heat and sauté onion for 2 or 3 minutes, add garlic and ginger and continue cooking until onion is slightly browned. If all the oil is absorbed before the onion is golden brown, add a drop of Braggs, vegetable broth, or water. Then, put in sliced portobella mushroom chunks and continue cooking for 5-8 minutes or until mushrooms are tender and you can stick a fork in them easily. 

4. Add chopped parsley and other herbs and turn off heat.

5. Check the rice, testing to see whether it’s finished cooking. As soon as it is, turn off flame and cover.

6. Add the baby bok choy to the frying pan ingredients and warm for 2 minutes. Take care not to overcook. Bok choy needs to be crunchy for best taste and nutrition. It's high in vitamin A and C.




6. Fluff rice with a fork and portion out 4 servings. Top each with a quarter of the mushroom and bok choy mixture and serve hot or at room temperature. Enjoy!




Here's a link which describes the health benefits of bok choy from WebMD.

WebMD Nutrition information


Here's the quotation for today.

“How would your life be different if...You were conscious about the food you ate, the people you surround yourself with, and the media you watch, listen to, or read? Let today be the day...You pay attention to what you feed your mind, your body, and your life. Create a nourishing environment conducive to your growth and well-being today.” 

 
Steve Maraboli, The Power of One


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This post is has been shared at The Plant Based Potluck Party Linkup #33



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This Post Has Been Shared at the Healthy, Happy, Green and Natural Party Blog Hop #25 and Featured at Blog Hop #26
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Thanks for Visiting

Hope you enjoyed your visit and will return again. Be well. Live well. Lead a colorful life! Warm regards, Nan