Bok Choy, Edamame, Cashew, and Orange Rice

Name: Bok Choy, Edamame, Cashew, and Orange Rice
Yield: 4 to 6 servings
Ingredients: 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

January 24, 2012

This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections.

Recipe information

Yield
4 to 6 servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Menu Suggestions
Step 4
Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed 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)?
nutrition information
Step 5
Calories: 289
Step 6
Total Fat: 5g
Step 7
Protein: 9g
Step 8
Carbohydrates: 54g
Step 9
Fiber: 5g
Step 10
Sodium: 200mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsBok Choy Leafy Greens Vegetable Edamame Bean and Legume Cashew Nut Brown Rice Rice Rice & Grains Clementine Citrus Fruit Main Dinner Dairy Free Vegan Vegetarian Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Menu Suggestions

Step 4

nutrition information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Recipe notes