Superfood – Vegetables with Rice

Ingredients for 2 servings:

• 150 g basmati rice
• 300 g pak choi (approx. 2 heads)
• 2 thick carrots
• 2 oranges
• 1 avocado(s)
• 1 piece(s) ginger (approx. 2 cm)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 125 ml vegetable stock
• 1 tsp honey
• some herb pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Pak Choi, carrots, avocado, oranges, ginger

Peel and fillet the oranges. Halve the avocado, scoop out the pit, scoop out the flesh, and cut into bite-sized cubes. Peel the ginger and cut into small cubes. Place the orange segments, avocado, and ginger in a porcelain bowl and mix gently. Peel the carrots and slice them into fine sticks. Sort the bok choy and cut off the bottom of the stalk. Cut the individual leaves into slightly thicker strips, discarding the green leaf tips and setting them aside. Cook the rice according to the package instructions. Heat the olive oil in a pan and first sauté the carrot sticks. Then add the bok choy strips (not the green leaves) and sauté for a short while. Season with a little herb pepper, soy sauce, and honey, and pour in the vegetable stock. You don’t need to use all of the stock, just enough to sauté the vegetables. This takes about 5-6 minutes. Now add the bok choy leaves and carefully fold them in. Turn off the heat and gently stir in the orange, avocado, and ginger mixture. Let it stand for about 2-3 minutes. Arrange the vegetables on plates along with the rice and serve.