Toasted sesame oil
3 leaves bok choi, sliced with the leaves and stems divided
1/2 a small onion, sliced thinly
1 c. cooked brown rice or brown rice cooked with other grains (buckwheat groats, hulled barley, spelt, wild rice, etc.)
2 Tbsp. Umeboshi Vinaigrette, divided
Cooked beans such as pinto or black (or baked tofu)
Grated daikon radish (optional)
1/8 tsp. shoyu or tamari (optional)
Black sesame seeds to garnish (optional)
1) Heat a little toasted sesame oil over medium heat in a saute pan (cast iron, if possible) and add the onion and the white bok choi stems and cook, stirring occasionally, until wilted (5-7 minutes). If it starts to dry out add a Tbsp. or two of water.
2) As the bok choi and onion cook, place 1 c. of cooked grain into a bowl and mix together with 1 Tbsp. Umeboshi Vinaigrette. Then plate the rice.
|That big white thing is the daikon radish.|
3) Grate the daikon radish (I like to use about 2-3 Tbsp. of radish), place it on the plate with the grains and sprinkle with 1/8 tsp. tamari or shoyu and place about 1/4 to 1/2 c. cooked tofu or beans next to the daikon radish.
4) Once the onions and bok choi stems are cooked, add the chopped green portion of the bok choi and a sprinkling of sea salt and continue to cook for a additional 1-2 minutes.
5) Add the cooked greens and onions to the plate and drizzle with the second Tbsp. of Umeboshi Vinaigrette. Garnish with black sesame seeds if desired.