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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Black Thai Rice
Baby Bok Choy
Soy Sauce(ContainsSoy, Wheat)
Cashew Pieces(ContainsTree Nuts)
White Wine Vinegar
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.
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.
Toss radishes in a small bowl with vinegar and a pinch of salt. Set aside to marinate.
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
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
Divide rice between bowls. Top with mushroom and bok choy mixture. Garnish with radishes and cashews.