Sautéed Brown Rice With Bok Choy Mushrooms And Eggplant

1 cup brown rice

3 leaves bok choy, sliced in 1/4 inch pieces

1/2 pound mushrooms, sliced

1 small eggplant, sliced in 1/2 inch pieces

1 small white onion, chopped

1 cloves garlic, chopped

1 ½  tablespoons extra virgin olive oil

1 teaspoon fresh oregano, chopped

dash of sea salt


In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.  In a large skillet, add olive oil, chopped garlic and onion, saute until soft and lightly golden.  Add eggplant, mushrooms and salt and sauté until eggplant turns golden and soft.  Add Bok choy and saute for 5 minutes.  Add cooked rice over vegetable mix, add olive oil, oregano and stir all ingredients together.  Serve warm, garnish with oregano.

Serves 3-4

Adapted from:

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