Any Hungry Husky

May 13, 2020

Bok Choy Black Bean Rice Nourish Bowl (v, gf)


Bok choy

Canned coconut milk, 14-ounce


Black beans, canned



1. Add ½ cup of rice and 1 cup of coconut milk to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 15 minutes.

2. Rinse the bok choy. Separate the bok choy stems and leaves. Chop the stems into small pieces.

3. Remove the outer layer of the onion. Chop as much onion as you like into fine pieces.

4. Stir in the bok choy stems and onion into the pot of (almost cooked) rice. Let cook for about 5 minutes.

5. Drain and rinse the black beans.

6. Stir in the black beans and bok choy leaves.

7. Let sit over low heat until warm and the leaves have softened.


Recipe adapted from


Made possible in part by the Mary Gates Scholarship