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        • Kohlrabi Salad with Sesame Ginger Viniagrette
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snow's bend farm

 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


Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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  • Home
  • Our CSA
  • News from the Bend
  • Contact Us
  • Recipe Index
    • Beans
    • Beets
    • Bok Choy
      • Bok Choy Recipe Contest Entries
        • Bok Choy Kimchi Salad (Geotjeori)
        • Crunchy Bok Choy Slaw
        • Bok Choy, Carrot, and Apple Slaw
        • Gingery Stir-Fried Chicken and Bok Choy
        • Bok Choy Risotto with Coconut Milk
        • Turmeric Coconut Bok Choy
        • Indonesian Rice Bowl
    • Broccoli
    • Cabbage
    • Carrots
    • Collards
    • Cucumbers
    • Dill
    • Eggplant
    • Fava Beans
    • Fennel
    • Garlic Scapes
    • Ginger
    • Herbs
    • Kale
      • Chestnut Lasagna with Butternut Squash and Kale
      • Kale Salad with Buttermilk Dressing and Shaved Parmesan
    • Kohlrabi
      • Kohlrabi Recipe Contest
        • Kohlrabi Noodles with Tataki Cabbage or Kale
        • Kohlrabi Salad with Sesame Ginger Viniagrette
        • Crispy Apple and Kohlrabi Salad
        • Kohlrabi, Apple, and Beetroot Salad
        • Kohlrabi Home Fries
        • Roasted Kohlrabi with Parmesan
        • Kohlrabi Risotto
        • Mashed Kohlrabi and Potatoes
        • Knol Khol Poriyal
        • Kale and Kohlrabi Salad
        • Apple Kohlrabi Salad
        • Kohlrabi Zucchini Carrot Fritters with Herb Yogurt Sauce
    • Lemongrass
    • Mustard Greens
    • Napa Cabbage
    • Okra
    • Parsley
    • Peppers
    • Radishes
    • Rainbow Chard
    • Rapini
    • Roselle
    • Salad
    • Sorrel
    • Spring Onions
    • Strawberries
    • Summer Squash
    • Sweet Potato
    • Tomatoes
    • Cherry Tomatoes
    • Turnips
    • Winter Squash
      • Delicata
      • Kabocha
      • spaghetti squash
    • Watermelon
  • About Snow's Bend
    • Our Farm
    • virtual tour
  • Farm Tours
  • Summer Shade Lettuce Field Day