Gingery Brown Rice Bowls

Gingery Brown Rice Bowls
Serves 4

This recipe was inspired by the frozen rice bowls you can buy at the store. These are cheaper and taste better (in my humble opinion)!

2 cups cooked Brown Rice

1 Tablespoon unrefined coconut oil
2 cloves garlic, minced
1 Tablespoon minced fresh ginger (like a 2 inch slice)
2 carrots, grated or finely chopped (grate in your food processor if you have one)
2 heads Bok Choy, washed and sliced
1 15 oz can Westbrae Soybeans, drained
1 1/2 Tablespoons tamari
1 1/2 Tablespoons mirin

Sesame seeds for garnish

Melt oil in a skillet over medium heat and add garlic, ginger and carrots, and sauté for 5-7 minutes or until carrots are tender (this is one of my favorite ways to eat carrots and beets, grated and sautéed in coconut oil… take a taste of these carrots- they kind of melt in your mouth–YUM!)

Sorry, I digress–now add bok choy, soy beans, tamari and mirin. Saute for 5 more minutes or until bok choy has wilted. Serve over brown rice in bowls and sprinkle with sesame seeds, if desired.

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Until next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

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