Christina’s Soyaki Rice Bowl

This is a quick yummy macrobiotic meal (whole grains supplemented by seasonal vegetables). I have found it is important to eat seasonal vegetables and grains especially during the winter months as it helps fuel our bodies naturally and keep warm : ). If you have the grains and squash cooked ahead of time (leftovers or plan accordingly) this will take 5 minutes to assemble.

 

 

 
Dedicated to my dear friend Christina who introduced me to “The Kind Diet”, made me buy some TJ’s Soyaki sauce, whom I can have endless phone and trail riding conversations with about food and take 2 hour grocery excursions to the Korean market with. : )

 

This is a simple, 3 component meal. We eat this many nights, trading out collards or swiss chard for the greens, barley for the grain or sweet potato for the squash.


Grain: I cook our grains in a rice cooker; add grains (rice, barley, quinoa etc….) and water, turn on and its ready in 15-30 minutes. I do about 1 cup dry brown rice+ 2 1/2 cups water, turn on and check after about 20 minutes to stir, add more liquid if needed and let continue cooking. Sometimes I throw a bouillon cube in for instant flavor.
Greens: Bok choy is a tender, sweet green. Clean, place in a large saucepan with 1/4 cup water and steam for 2 minutes or until slightly wilted.
Squash: Winter squash is a sweet, satisfying accompaniment to the nutty brown rice and tender bok-choy.  Cut a butternut or acorn squash in half, scoop out seeds, (wash seeds and toast in oven with olive oil and salt for a crunchy topping) and bake at 320 degrees for about 2 hrs or until tender and sweet.

Assemble all in bowl, drizzle some Trader Joe’s Soyaki  (a $2.99 bottle of SUPER deliciousness) over the greens and enjoy!

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