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.