Brown Rice, Bok Choy, Tofu, Beans

Brown Rice, Bok Choy, Tofu, Beans

Ingredients:
2-3 cups of brown rice (depending on how many you are serving)
1 head of bok choy chopped
1 container of firm tofu diced
1 can of pinto, kidney, great northern, or red beans
Olive oil
Sea salt / Real salt to taste
Kitchen Items Required:
Rice Cooker
Steaming Pot
Can Opener
Knife
Cutting Board
Other Options to Consider: If you do not like tofu or are trying to stay away from soy
products in general you can either omit the tofu for this recipe all together or replace it
with a fish option. This is also a great recipe to add Bragg’s Aminos to if you want to
change up the flavor a bit. If you like to garnish, this dish is great with sesame seeds on
top.
Salad Option to Consider: The Chinese Salad on goes really well with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. Begin by making the rice – add rice to rice cooker pot, rinse thoroughly with water.
Once rinsed and drained add double the amount of water that you have rice (use 9.5
alkaline water if you have a water machine). Measure the amount of water by putting
your finger in the rice and filling the water to the point on your finger that is double
what the rice is. Turn rice on the “Brown Rice steam setting” and let cook. It will
cook on its own and it will stop on its own when it is done.
3. Chop up the bok choy and use the salad spinner to clean it.
4. Drain and rinse the beans.
5. Add the bok choy and beans to the steaming pot with 1 – 2 inches of water in the
bottom (use 9.5 alkaline water if you have a water machine).
6. Turn on medium high heat and let steam for 15 minutes or so – as soon as you can
smell the bok choy it is done.
7. While that is steaming drain and dice the tofu and add to the steaming pot when there
are only a few minutes left to steam.
8. Once everything is done, add the Bok Choy, beans and tofu to the brown rice pot.
9. Add olive oil, sea salt / Real salt to taste – stir thoroughly and enjoy!
10. Cleanup consists of rice cooker pot and steaming pot.
Puerto Rican Night – A Dr. Cruz Specialty
This is Dr. Cruz’s most favorite meal to cook for her family. Although I usually cook all
week for the family, Dr. Cruz gives me Sunday night off because that is when she makes
her Puerto Rican specialty – mahi fish with rice and beans. This is Dr. Cruz’s comfort
food, coming from a Puerto Rican home where rice and beans were a staple of her diet.
Prep / Cooking Time: 20 minutes of preparation, 2 – 4 hours of marinating, 45 minutes
cooking.