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Bok Choy and Black Rice Veggie Bowl

Bok Choy and Black Rice Veggie Bowl

with Marinated Radishes and Mushrooms

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Black rice, like blueberries and eggplant, gets its stunning deep color from anthocyanins, natural pigments that are also heart-healthy antioxidants. That’s not the only reason to eat it up, however—it has a delightfully nutty, earthy flavor and sturdy al dente texture. That flavor and heft make it the perfect medium for soaking up the soy and sesame-accented sauce in this recipe’s bok choy and mushroom stir-fry.

Tags:Gluten-freeVeggieVegan
Allergens:SoyWheatTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Black Thai Rice

2 unit

Baby Bok Choy

4 ounce

Button Mushrooms

3 unit

Radishes

1 thumb

Ginger

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

2 clove

Garlic

1 ounce

Cashew Pieces

(ContainsTree Nuts)

2 tablespoon

White Wine Vinegar

1 tablespoon

Sesame Oil

Not included in your delivery

1 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber6 g
Protein12 g
Cholesterol0 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Peeler
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of salted water to boil. Add rice and boil until tender, about 30 minutes. Drain and set aside until meal is ready. TIP: No need to measure out the water—you’re cooking the rice like pasta here.

2

Wash and dry all produce. Separate tender leaves from crisp stems of bok choy. Thinly slice the stems. Peel ginger, then finely mince until you have ½ TBSP. Mince or grate garlic. Thinly slice radishes. Trim mushrooms, then thinly slice.

3

Toss radishes in a small bowl with vinegar and a pinch of salt. Set aside to marinate.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and ginger. Cook, tossing, until fragrant, 1-2 minutes. Add mushrooms and cook, tossing, until softened and a few shades darker in color, about 5 minutes

5

Add bok choy stems to pan and cook until tender but still crisp, about 3 minutes. Add bok choy leaves, soy sauce, and sesame oil. Toss to coat veggies. Cook until bok choy leaves are just wilted and sesame oil is fragrant, 1-2 minutes

6

Divide rice between bowls. Top with mushroom and bok choy mixture. Garnish with radishes and cashews.