Flavored with soy, garlic, and ginger, this succulent duo of salmon and bok choy sits beautifully on its bed of fluffy veggie-filled rice. Serves 4.
•1 cup Brown Rice, uncooked –rinsed
•1 ¼ cup Low Sodium Vegetable Broth
•½ cup Carrots –diced
•½ cup Edamame –shelled•1 tsp Olive Oil
•1/8 tsp Salt•1/8 tsp Ground Black Pepper
•2 Baby Bok Choy
•2 3-oz Salmon Fillets
•2 tbsp Soy Sauce
•1 tsp Fresh Ginger –grated
•1 Garlic Clove –minced
•1/8 tsp Crushed Red Pepper Flakes
1.Add brown rice, broth, carrots, edamame, olive oil, salt, and pepper to the Cooking Pot. Close the lid, select the BROWN RICE setting, and set the timer for 20 minutes.
2.While the rice cooks, coat bok choy and salmon with soy sauce, ginger, garlic, and chili in a bowl or dish. Arrange the seasoned bok choy and salmon in the Steaming Basket.
3.After the rice has cooked for 20 minutes, open the Cooking Pot, set the Steaming Basket in place, close the lid, and continue cooking for 10 minutes.
4.After 10 minutes, remove the Steaming Basket from the EveryGrain™ Cooker and set it aside. Transfer the rice mixture to a serving platter and top with the salmon fillets and bok choy
Total Fat: 6.2 g
Total Carbs: 41 g
Dietary Fiber: 3.3 g
Sugar: 2.7 g
Protein: 15.3 g