Bok choy and mizuna were outgrowing the germination tray so I harvested instead of planting them. Along with containers of arugula growing in the kitchen, I have three cups of four kinds of fresh greens: the first harvest of the season. I enlisted artificial intelligence to suggest a dish featuring them.
The goal is to make a warm, one-bowl meal.
Of the options presented by the chat-bot, I picked a rice-based dish. One cup uncooked white rice to allow the flavor of the greens to show. My standard rice preparation is to use homemade vegetable broth to cook the rice.
For protein I used MorningStar Farms® Chik’n Strips, which were browned in a small amount of oil, then set aside.
Next, the process goes quickly:
- Saute garlic, onion in extra virgin olive oil until translucent.
- Add the greens and toss for about 30-60 seconds until slightly wilted.
- Make a rice dressing in a large bowl: 1-2 tbs miso; 1 tbs extra virgin olive oil; 2 tsp apple cider vinegar; dash of maple syrup; tbs chili crisp; Teaspoon of hot pepper powder; dash of sesame oil. Mix well.
- Add cooked rice to the bowl and mix thoroughly so grains of rice are coated.
- Add the cooked greens mixture and the protein. Mix thoroughly.
Makes 3-4 servings.
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