Vegetables and Rice Recipe - Cooking Index
Vegetables and Rice Recipe - Cooking Index
| 4 teaspoons | 20ml | Parsnips - sliced thin (peel (medium) |
| First) | ||
| 1 | Bok choy - chopped/sliced, in | |
| 1 | Chunks (large) | |
| 1 | Black beans - rinsed and teriyaki sauce (optional | |
| Brown basmati rice - to serve vegetables |
Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of water.
Microwave on high for five minutes or until a fork can pierce the slices. Dump the black beans in, and stuff the bok choy on the top.
If the water has dried up, add a little more. Microwave until the bok choy is wilted and the stem tender-crisp.
Stir and serve over cooked rice. Let everyone add their own teriyaki sauce.
The natural flavors of the vegetables make this appealing, so go easy on the sauce or any spices you are inclined to add.
Source:
Susan Feniger and Mary Sue Milliken
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