A simple, refreshing dish to make on a busy day. Good as a light side dish, or as a veggie main dish for one. Really easy to make.
- large saucepan or pot
Quick & Simple
5 cloves fresh garlic
1 inch piece fresh ginger
1 large carrot
1 large white onion
2 to 3 heads baby bok choy
3/4 c. dry rice-- use sushi rice or jasmine rice
[dash of GF soy sauce; optional, I liked the taste of the veggies and ginger]
1. Peel ginger and finely dice. Remove flakey, outer skin from the ginger to reveal the yellow root. Finely dice the ginger. Peel the carrot and cut into oblique pieces (as if you were cutting circular pieces, but do it at an angle). Slice each carrot oval into thirds to create matchsticks. Peel and chop the onion. Separate the individual leaves from the bok choy 'stalk'. Keep both the green and white parts intact, but you can cut off the tough white part at the very bottom. Wash the leaves well.
2. Place rice into a large saucepan or pot cover with about 1/2 inch of water. Bring rice to a rolling boil over high heat. Once boiling, reduce heat to medium and simmer for around 5 minutes.
3. Add in the diced garlic and giner. Stir well and simmer another 2 to 3 minutes.
4. Add in the carrot matchsticks. Cook for another 3 to 5 minutes, adding more water in if necessary (like if the rice starts sticking to the bottom of the pan).
5. Add the whole bok choy leaves and the chopped onion to the pot. Cook until green part of bok choy leaves are wilted and white parts are crips-tender (shouldn't take longer than 5 minutes). Rice should be a little overcooked-- but nice and sticky. Add some salt, or a dash of soy sauce, if you so wish.