Mushrooms and Baby Bok Choy with Brown Rice and Black Eyed Peas

Mushroom and Bok Choy with Black Eyed Peas and Brown Rice

Eating light is at the top of many people’s minds these days now that New Year’s Resolutions are in full effect.  I have been focusing on eating small balanced light meals lately but that doesn’t mean taste has to be sacrificed or that they should take a long time to make.  Most of the time I cook some sort of grain and bean ahead of time and keep them in the fridge to make meal planning a quick and simple process.  I can grab a few veggies and whip something up fairly quickly – like this dish.

I love the earthy taste of mushrooms, they give plenty of flavor to nearly any veggie if you are not a fan of plain greens.  With just a touch of olive oil, sea salt, black pepper and white wine, the flavors really pop.  I found this quite satisfying as a light lunch or dinner, especially since beans and whole grains make a complete protein when eaten together.

1 1/2 tbsp extra virgin olive oil
2 medium shitake mushrooms – sliced
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
about 1/3 c cooked brown rice
about 1/3 c cooked black eyed peas or other beans

Black Eyed Peas

First off, before I cook beans or grains I soak them for several hours in fresh water to soften them up and make them much easier to digest.  Then I 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 I cool them and store in the fridge in a sealed container for several days.

Mushroom and Bok Choy

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.

yields 1 serving

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