Monday, April 11, 2011

Bok Choy Skillet Supper

This is a lovely, fresh dinner for a spring night! It came out very tasty =) This recipe is from Vegetarian Times.


Bok Choy Supper Skillet
serves 4

Ingredients:
2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom broth
1 sprig fresh thyme plus 1 tsp fresh thyme leaves, divided
4 small bok choy, halved

Directions:

1. Heat 1 tsp garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.


2. Add remaining 1 tsp garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.


3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.


Per 1 1/2-cup serving: 202 cal; 8g prot; 6g total fat (<1 sat fat); 34g carb; 0mg chol; 217mg sod; 9g fiber; 3g sugar.

Note: We used baby bella mushrooms instead of button and grape tomatoes. Since I decided to try gluten free again, we precooked 1 cup (dry) of brown rice in place of the bulgur. We followed the directions the same, except used only 1/2 cup of water, and it seemed to be about perfect with the 1 cup of broth, which we used vegetable. The only mushroom broth we can find is non low sodium, so we stick with our low-sodium vegetable broth as much as we can. Also, we put the thyme leaves in before we steamed everything together to give the bok choy a nice flavor!

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