Recipe by Karel Anne Tieszen
3 cups water
2 chicken bouillon cube -- crushed
1/2 cup brown rice
1/2 cup wild rice
2 cups Bok choy -- 1/2-inch dice, white
(or white and leaves if baby Bok Choy)
1 cup Fresh Fennel bulb, 1/2-inch dice
1 Tablespoon ginger root -- minced
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon cream sherry
2 Tablespoons vegetable oil
3 Tablespoons black and white sesame seeds
1. Pour 3 cups water and chicken bouillon cubes in large saucepan. Bring to a boil, and add rices. Cover and simmer for 45 minutes.
2. Cut and remove the green leaves from the Bok Choy. Chop the remaining white stalk into 1/2" dice. Cut tall stalks from fennel, and use bright white bulb. Chop into 1/2-inch dice. Toss Bok Choy and fennel together into a bowl. Peel fresh ginger, and mince.
3. Place measured salt and sugar into a tiny glass bowl. Pour measured cream sherry in a separate small bowl to prepare for stir-fry cooking.
4. Heat oil until lightly smoking in wok skillet, or large frypan. Toss in Bok Choy and fennel. Saute quickly about 3 minutes until juices start to gather. Add ginger and continue to stir fry for another minute. Add sugar/salt mixture and distribute thoroughly. Add cream sherry last, stir fry for about 30 seconds to 1 minute and remove from heat.
5. In a large serving bowl, stir together the rice and vegetable mixture. Sprinkle the top with multi-colored sesame seeds. Serve warm.
- - - - - - - - - - - - - - - - - - -
Per Serving: 185 Calories; 8g Fat (36.9% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 632mg Sodium.