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BOK CHOY
Nb persons: 2
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| Lower your blood sugar and fight diabesity with these recipes from Dr. Mark Hyman's book, The Blood Sugar Solution Cookbook. You can also try Dr. Mark Hyman's Sweet Potato Burgers or Almond-Flax Crusted Chicken. 44 Added to Recipes on Mon 03/04/2013 Sesame-Crusted Sole with Baby Bok Choy and Wild Rice Ingredients | |
| Wild Rice | |
| 1/4 cup | uncooked wild rice |
| Pinch | sea salt |
| 3/4 cups | water |
| Sole | |
| 1/4 cup | sesame seeds |
| 2 (4-oz) | skinless sole fillets |
| 2 tbsp | sesame oil |
| 2 heads | baby bok choy, trimmed |
| 2 | garlic cloves, minced |
| 1-inch | fresh ginger, peeled and grated |
| Sea salt | |
| freshly ground black pepper | |
Directions
Make the wild rice: Put the wild rice, salt and water in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 50 to 55 minutes.
Make the sole: Place the sesame seeds on a plate. Lightly rub the sole with 1 tablespoon of the sesame oil. Press the sole onto the sesame seeds to form a crust. Set aside.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet. Cook the fish until golden brown, approximately 2 to 3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2 to 3 minutes. The fish should flake apart with gentle pressure when done. Remove the sole from the pan and set on a plate.
Add the bok choy, garlic and ginger to the skillet. Toss well, until the bok choy begins to wilt. Season to taste with salt and black pepper.
Place the bok choy and steamed wild rice on plates and serve the fish on top. Any leftovers can be refrigerated for up to 4 days.
Recipe uploaded with Shop'NCook for iPhone.
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