Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 2 medium shitake mushrooms – sliced
- 2-3 about 2-3 tbsp diced onion
- 1 small baby bok choy – chopped
- 1 1/2 tbsp white wine
- dash of sea salt and pepper
- 3 tbsp water
- 1/3 about 1/3 c cooked brown rice
- 1/3 about 1/3 c cooked black eyed peas or other beans
Preparation
Step 1
First off, before cooking the beans or grains, soak them for several hours in fresh water to soften them up and make them much easier to digest. Then cook them in fresh water (2:1 ratio for water to dried grain or bean) with a touch of olive oil and sea salt, covered for about 20 minutes on low. Then cool them and store in the fridge in a sealed container for several days.
Heat up your olive oil in a small frying pan over high heat and add in the onion and mushrooms. Toss them around for a minute or two until they are softened and starting to slightly brown. Then de-glaze the pan with the white wine, meaning add it into the hot pan to bring the flavors off the bottom of the pan. Sprinkle in the sea salt and pepper and lastly add in the bok choy and cook another minute until wilted.
Transfer the mushroom and bok choy mixture onto a plate and return the pan to high heat on the stove. De-glaze the pan once again with the water and when bubbling add in the cooked brown rice and black eyed peas. Cook a minute or two until the liquid has been soaked up, then serve with the mushroom and bok choy.