Best Sesame Crusted Sole With Baby Bok Choy And Wild Rice Recipes

Bok Choy and Pear Salad Recipe - (3.8/5) image

Provided by GratefulSea

Number Of Ingredients 11

2 tablespoons Greek yogurt
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon grated fresh ginger
1/8 teaspoon cayenne, or to taste
1 cup thinly sliced red onion
3 1/2 cups thinly sliced bok choy (about 1/2 pound)
2 1/3 cups peeled and julienned Anjou pear (about 2 pears)
2 tablespoons chopped cilantro

Steps:

In a large bowl whisk together the yogurt, mayonnaise, rice wine vinegar, soy sauce, sesame oil, ginger and cayenne. Stir in the onion, bok choy, pear and cilantro and toss to coat.

Baby Bok Choy and Leeks Recipe - (3.8/5) image

Provided by mjensen

Number Of Ingredients 12

2/3 cup rice (mix of black, brown and wild)
1 1/3 cup water
1/4 cup raw cashews, roughly chopped
1/2 red onion, chopped
4 cloves garlic, minced
1/8 tsp. red pepper flakes (more to taste)
2 leeks, chopped
splash low-sodium chicken broth
4 bunches baby bok choy, chopped
1/4 cup low-sodium chicken broth
1/2 cup light coconut milk (or more low-sodium chicken broth)
1 cup cooked edamame beans

Steps:

1. Wash rice thoroughly. Combine water and rice in saucepan, bring to boil, then simmer covered until rice is tender and water is absorbed. Move to serving bowl, top with chopped cashews and set aside. 2. Sautee onion, garlic, red pepper flakes and leeks in a little chicken broth until tender. Add baby bok choy, remaining broth and coconut milk (or more broth) and steam until greens are beginning to get tender. 3. Add edamame beans and heat through. Serve with rice dish.

Sesame-Crusted Sole with Baby Bok Choy and Wild Rice Recipe - (4/5) image

Provided by Hollywood

Number Of Ingredients 12

Wild Rice
1/4 cup uncooked wild rice
Pinch of 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 piece fresh ginger, peeled and grated
Sea salt and freshly ground black pepper

Steps:

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.