Snow's Bend Farm - Certified Organic Produce
Indonesian rice bowl
From the fabulous cookbook, “feast” by Sarah Copeland
Page 178:
“One to be made weekly, without great effort but with tremendous reward”
“What I Love is that it [is] absolutely accessible, easy for anyone to make out of the gleamings of your pantry and garden, no special trips to the store required”
Serves 4
1 bunch Swiss chard
2 baby book choy (I used one BIG one!)
Peanut oil (I used coconut oil)
Sea salt
1 small zucchini and 2 carrots cut into matchsticks
1/2 tsp. grated peeled fresh ginger
4 green onions, thinly sliced
Handful bean sprouts (Optional)
1 tbsp rice vinegar
1 cucumber cut into matchsticks
6 cups cooked long-grain or jasmine rice
Step1: separate The chard stems from the leaves and cut both into bite-size pieces. separate the bok choy stems from the leaves and cut both into bite-size pieces
Step 2: In a large deep skillet or wok, over medium heat, heat peanut oil until simmering. reduce the heat to medium low. add the chard and bok choy stems and cook until soft, about three minutes. add the chard and bok choy leaves and cook until wilted, about five minutes. Season with salt. turn off the heat. add the zucchini carrots ginger and green onions to the pan and toss to wilt slightly. season with salt. toss together with the bean sprouts if using
Step 3: In a small bowl,Combine the vinegar and cucumber
Step 4: Spoon the rice into bowls and top with the vegetable mixture and cucumber. Serve warm with chopsticks
Option: add teriyaki salmon
From the fabulous cookbook, “feast” by Sarah Copeland
Page 178:
“One to be made weekly, without great effort but with tremendous reward”
“What I Love is that it [is] absolutely accessible, easy for anyone to make out of the gleamings of your pantry and garden, no special trips to the store required”
Serves 4
1 bunch Swiss chard
2 baby book choy (I used one BIG one!)
Peanut oil (I used coconut oil)
Sea salt
1 small zucchini and 2 carrots cut into matchsticks
1/2 tsp. grated peeled fresh ginger
4 green onions, thinly sliced
Handful bean sprouts (Optional)
1 tbsp rice vinegar
1 cucumber cut into matchsticks
6 cups cooked long-grain or jasmine rice
Step1: separate The chard stems from the leaves and cut both into bite-size pieces. separate the bok choy stems from the leaves and cut both into bite-size pieces
Step 2: In a large deep skillet or wok, over medium heat, heat peanut oil until simmering. reduce the heat to medium low. add the chard and bok choy stems and cook until soft, about three minutes. add the chard and bok choy leaves and cook until wilted, about five minutes. Season with salt. turn off the heat. add the zucchini carrots ginger and green onions to the pan and toss to wilt slightly. season with salt. toss together with the bean sprouts if using
Step 3: In a small bowl,Combine the vinegar and cucumber
Step 4: Spoon the rice into bowls and top with the vegetable mixture and cucumber. Serve warm with chopsticks
Option: add teriyaki salmon
