Reminiscent of succotash, this dish uses fresh or frozen corn kernels with white beans instead of lima beans. The recipe calls for snap peas or snow peas, but any peas will do. The tomatoes in the rice add a lovely tang to balance the sweetness of the peas and corn.
brown rice of choice
chopped fresh or canned tomatoes, with juices
sugar snap peas or snow peas, trimmed and thinly sliced
fresh or frozen corn kernels
cooked white beans
garlic, sliced or minced
fresh flat-leaf parsley, chopped
freshly ground pepper
hot sauce or salsa for serving (optional)
In a saucepan, cook the brown rice with less than the usual water and add the tomatoes about halfway through cooking. Add more water, as needed, until the rice is fully cooked. Keep warm.
In a large frying pan over medium heat, warm the oil. Add the onion and cook until softened or slightly browned, depending on your preference. Add the peas and cook a minute or two. Add the corn, beans, and garlic and cook a minute or two longer. Just before serving, stir in the sage, parsley, and pepper.
Made all in one pan, this dish is an homage to spring. Although the ingredient list includes spring onions and green garlic, it’s perfectly fine to use regular onion and garlic cloves. One cup of rice will cook up to quite a bit. Fresh green fava beans have an outer pod and an inner shell, and although most recipes ask you to blanch the beans and then peel away the inner shell, you don’t need to do that extra work for this dish.
olive oil or oil of choice
spring onions, white and light green parts, chopped
fresh fava beans, pods removed but inner shells unpeeled
asparagus, bottoms trimmed, spears sliced into 1-in pieces, and 2-in tips reserved separately
green garlic, white and light green parts, chopped
mixed fresh herbs (such as mint, basil, cilantro, parsley, and dill), minced
freshly ground pepper
green chile hot sauce or salsa of choice, tamari, or balsamic vinegar for serving
In a large frying pan over medium heat, warm the oil. Add the onions and cook for a minute. Add the mushrooms and cook, covered and stirring occasionally, until the vegetables soften and leave brown bits in the bottom of the pan. Stir in the rice, cover, and cook for a minute or two. Add enough water to cover the mixture, cover, and bring to a boil. Reduce the heat and simmer, adding more water as needed so the rice doesn’t stick, until the rice is almost done.
Stir in the fava beans, asparagus spears, and garlic. Cover and cook until the fava beans and asparagus are barely soft, then add the asparagus tips. Continue cooking until the vegetables are done to your liking. Stir in the fresh herbs, pepper, and hot sauce and serve.
Rainbow chard, with its multicolored stems, makes eating your greens very enticing indeed. Consider flavoring the brown rice by cooking it with a knob of coconut oil and stirring in some green onion slices when the rice is done but still steaming. Nutritional yeast sprinkled on top of your bowl adds a nutty, cheesy flavor and is worth a try. Because chard has a natural saltiness, you might not need to add any salt to your bowl, but smoked salt is almost always a good choice.
brown rice of choice
swiss chard, preferably rainbow chard
super-firm tofu, diced (optional)
nutritional yeast (optional)
sun-dried tomatoes packed in oil
cilantro, chopped (optional)
Cook the brown rice according to your preferred method (see note above for flavoring ideas). Cover and keep warm.
Meanwhile, mince the garlic and set aside. Cut the stems from the chard leaves and thinly slice. Separately, stack the leaves and cut into ribbons.
In a large pan over medium heat, warm the oil. Add the chard stems, cover, and cook for a minute or two. Stir in the chard leaves and cook, stirring occasionally until slightly wilted. Move the chard to the side of the pan and move the pan so the chard is off the heat. Pour a little bit of oil on the uncovered part of the pan that is over the heat, add the garlic, and cook for a minute or so. Shift the pan back onto the heat, stir the garlic into the chard, and cook until the chard is done to your liking. Cover and remove from the heat.
To serve, add a mound of rice to your bowl. Top with chard, tofu, a sprinkling of nutritional yeast, a few sun-dried tomatoes, a handful of walnuts, and some cilantro, and you’re ready to eat.
Here’s a very satisfying one-bowl meal with layers of Asian flavors. If you can’t find green garlic (also known as spring garlic) at your farmers’ market, you can substitute dried garlic cloves. Use your favorite type of miso and the smallest, most tender baby bok choy you can find.
fresh ginger, peeled and minced
baby bok choy
super-firm tofu, cut into small cubes
green garlic, white and light green parts, thinly sliced and parts kept separate
hot sauce (optional)
green onions, green parts only, thinly sliced
toasted sesame seeds, for garnish
Soak the rice for as long as possible, then massage it in several changes of cold water. Cook the rice with the ginger in a rice cooker or in a saucepan on the stove top until soft. Keep warm.
Pull the bottom leaves off of the bok choy and slice the stems diagonally. Swish in cold water to remove any grit. Set aside.
In a large pan over medium-high heat, warm the oil. Add the tofu and cook without stirring for a minute or two. Add the green parts of the garlic and stir to mix and scrape up the tofu browned bits from the bottom of the pan. Lower the heat to medium, add the white parts of the garlic, and cook for a few minutes.
Spoon the miso into a small heatproof measuring cup, add a few tablespoonfuls of hot water, and whisk vigorously until the miso is combined with the water. Pour the miso mixture into the pan with the tofu and garlic and stir. Add the bok choy and toss until well combined. Cover for a minute or two to allow the bok choy to steam, then toss again. When the bok choy is softened but still bright green, remove from the heat .
Spoon the rice into bowls; top with the bok choy mixture; sprinkle with hot sauce, green onions, and sesame seeds; and serve.