|2 servings||calories per servings 500||protein serving 17 g||carbs per serving 86 g||total fat per serving 11 g|
The combination of brown rice and lentils works as a protein-packed, fiber-rich base for summery harvest vegetables, which are cooked and caramelized in the skillet. The combination of ginger, garlic, sesame oil and shiitake mushrooms add an additional layer of deep, umami flavor, making this a satisfying dinner for everyone at the table.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||14 g|
Place a saucepan over medium heat. Add 1 teaspoon cooking oil, and heat until shimmering. Add rice, and cook, stirring often, until rice changes color, 1-2 minutes. Add 2 cups water, bouillon cube and 1/4 teaspoon kosher salt, and stir well. When the liquid comes to a boil, reduce heat to maintain a lively simmer. Cover and cook 30 minutes (set a timer) while you prepare mise en place.
While rice is cooking; prepare your mise en place: Trim green onions and finely chop, keeping whites and greens separate. Peel and slice garlic. Remove and discard shiitake stems; thinly slice caps. Slice ginger crosswise into coins; make them about the same thickness as a quarter. Slice baby bok choy heads in half lengthwise, from root end to leaves. Halve tomatoes through stem end. Pick and chop oregano leaves. Pick and chop parsley leaves.
Once rice has cooked 30 minutes, carefully uncover, and stir in green onion whites, garlic, mushrooms, red lentils and 1/4 cup water. Return to a simmer, cover and cook until lentils become tender and rice is fully cooked, 10-15 minutes more.
While the pilaf is cooking, prepare bok choy: Heat a medium skillet over medium high heat. Add the remaining teaspoon cooking oil. When the oil is hot, add ginger slices, and press them into the oil. When they release their aroma, turn them, and add bok choy, cut side down. Add tomatoes and cook undisturbed until they are lightly browned and beginning to wilt, 1-2 minutes.
Gently turn tomatoes. Add 2 tablespoons water and green onion greens. Cook until the water evaporates and vegetables are tender, 1-2 minutes. Remove skillet from heat. Add remaining 1/4 teaspoon kosher salt and sesame oil. Remove and discard ginger slices.
Uncover pilaf, and add oregano and parsley. Toss well. Divide pilaf between 2 dinner plates. Arrange bok choy and cherry tomatoes alongside rice. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...