About the Dish

  • Wild Rice Blend

    Wild Rice Blend

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Shallot

    Shallot

  • Bok Choy

    Bok Choy

  • Radish

    Radish

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Parsley

    Parsley

  • Tamari

    Tamari

METHOD

1
• Place a small saucepan over medium-high heat. Add rice, bouillon cube, 2 teaspoons cooking oil and 1 3/4 cups water. • When water boils, reduce heat to low. Cover, and simmer 40 minutes. • Remove from heat. Let stand, covered, 5 minutes. Rice should be slightly firm. Drain off any excess water.
2
MISE EN PLACE • Peel and mince shallot. • Halve bok choy lengthwise; rinse away any dirt. Thinly slice stems. Cut leaves into bite-size pieces. • Halve and thinly slice radish. • Pick and chop parsley leaves.
3
• Place a sauté pan over medium heat. When pan is hot, add bacon. Cook, stirring occasionally, until bacon is browned and crispy, 4-5 minutes. • Using a slotted spoon, transfer bacon to a bowl. Leave fat in pan.
4
• Add shallot, bok choy stems and radishes. Cook, stirring, until tender, 2-3 minutes. • Add bok choy leaves. Cook, stirring, until leaves have just wilted, about 2 minutes. • Taste and adjust seasoning as desired.
5
• Fluff rice with a fork. • Stir in benne seeds.
6
• Divide rice between 2 bowls. Top each with half of bok choy mixture. • Sprinkle each with parsley and bacon. Serve with tamari, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER