13 April, 2011

Sauteed tomato, mushroom, and bok choy with brown rice



Taken from: this/next month's issue of Vegetarian Times. I couldn't find the recipe online, so I'm not going to post it for fear of (not) giving proper credit.



This was great! The recipe called for bulgur and I couldn't find any at the store, so I substituted brown rice. I think it worked just fine. Everything was very light and fresh and cooking the rice with mushroom broth made a HUGE, tasty difference.

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