Bok Choy and Shiitake Rice Pilaf

By Joelene

Ingredients

• 1 Tbs. peanut oil or vegetable oil
• 12 oz. sliced shiitake mushrooms
• 1 small shallot, chopped (1/4 cup)
• 2 tsp. grated fresh ginger
• 1/4 tsp. Chinese five-spice powder
• 1 cup long-grain white rice
• 1 cup frozen shelled edamame
• 1 Tbs. low-sodium soy sauce
• 2 heads baby bok choy, thinly sliced
• 2 green onions, sliced (1/4 cup)
• 1 tsp. toasted sesame seeds
• 1 tsp. toasted sesame oil

Preparation

Step 1

Heat peanut oil in large, nonstick skillet over medium-high heat. Add mushrooms and shallot; cook 5 minutes. Add ginger and five-spice powder; cook 30 seconds.

Add rice to skillet, and sauté 1 to 2 minutes, or until rice becomes translucent at the edges. Add edamame, soy sauce, and 1 1/4 cups water. Bring to a boil, then reduce heat to medium-low, cover pan, and simmer 12 minutes. Uncover, add bok choy, replace lid, and cook 5 to 7 minutes more, or until bok choy is wilted.

Sprinkle with green onions, sesame seeds, and sesame oil before serving.