Adapted from “Wild About Greens”
1 c. uncooked brown or brown basmati rice
1 T. olive oil
2 cloves garlic, minced
4 medium baby bok choy, stalks sliced thinly, leaves chopped
2 red bell pepper, cut into short, narrow strips
½ c. frozen green peas, thawed
3-4 scallions, white and green parts, sliced
1-2 t. grated fresh or jarred ginger, to taste
2 t. sesame oil
2 T. soy sauce, or to taste
Pepper to taste
Combine the rice with 3 ½ c. water in a medium saucepan. Bring to a boil, then lower the heat. Cover the rice and simmer gently until the water is absorbed, 30-35 minutes.
About 10 minutes before the rice is done, heat the oil in a stir-fry pan. Add the garlic, bok choy, and bell pepper and stir-fry over medium-high heat for 2-3 minutes. Add the peas and scallions to the pan, and continue to stir fry for 1-2 minutes, just until they are heated through.
Stir in the cooked rice and ginger. Drizzle in the sesame oil and soy sauice, and stir well to combine. Continue to cook the mixture for 4-5 minutes longer over high heat, stirring frequently. Season with additional soy sauce and pepper, if desired.