Miso Sesame Bok Choy and Brown Rice
1 large or 2 small heads of bok choy
1 medium watermelon radish
or 4 small red radishes
½ cup cilantro
1 cup brown rice
2 cups vegetable broth
1 tbsp + 2 tsp sesame oil
½ tsp salt
1 tbsp miso paste
1 tbsp mirin
1 tsp maple syrup
1 tbsp tahini
2 tsp sesame oil
Water to thin
Rinse your brown rice and place in a small pot with your broth, sesame oil and salt. Bring to a boil, cover and lower to a simmer. Allow to simmer for 30 minutes and check to see it is cooked all the way through. Set aside.
In a small bowl, mix the miso and mirin together until it becomes smooth. Add the maple syrup, tahini, and sesame oil and mix until fully combined. Add 1 tbsp of water to thin out and create a smooth, runny dressing. Add more water if necessary.
Slice your radishes in circles and place them on top of one another to create small stacks, then slice lengthwise to create matchstick slices of radish. Feel free to prepare your cilantro as you’d like, chopped, pulled off the stem, or complete.
Place a medium pan over high heat and add 1 tbsp of sesame oil. Once the oil is hot, throw in the bok choy and saute until lightly charred and the leaves are soft. Add a splash of soy sauce.
Arrange brown rice on a medium size plate and top with the bok choy, cilantro, and radishes. Drizzle miso sesame sauce all over and sprinkle with sesame seeds.
Savor every bite.
Source recipes make use of fresh organic produce offered in the weekly Farm Box. Alongside veggies, the Farm Box also features local add-ons and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Shop or learn more here.