BOK CHOY, EDAMAME, CASHEW, AND ORANGE RICE

Bok Choy, Edamame, Cashew, and Orange Rice image

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

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.
Menu Suggestions
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
Calories: 289
Total Fat: 5g
Protein: 9g
Carbohydrates: 54g
Fiber: 5g
Sodium: 200mg

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