Yellowed Brown Rice, Bok Choy and Fennel

Yellowed Brown Rice, Bok Choy and Fennel

What you'll need:

2-3 Baby Bok Choy, or one larger head, sliced

1 Fennel bulb with greens, sliced

4 Tablespoons Butter (or olive oil) plus 2 Tablespoons Butter (or olive oil)

3-4 Cloves Garlic

Sea Salt

4 cups cooked brown rice (great use of leftover rice)

1 tsp. Curry powder

1/2 tsp. cumin

1/2 tsp. ground red pepper

1/4 tsp. cinnamon

2 cups cooked black beans or 4 (2 ounce) portionsgrilled salmon, Ahi or Mahi Mahi Tuna

If using Fish, additional Cajun Seasoning is great for sprinkling on top as you cook it. (My concoction is immediately following this recipe)

1. Saute Bok Choy, Fennel and Garlic in 4 Tbs. Butter until tender

2. Season with Sea Salt as desired. I tend to put about 1/2 tsp.

3. In separate pan heat rice in 2 Tbs. Butter, Curry powder, Cumin, Ground Red Pepper, cinnamon. Add Additional Sea salt to taste..

4. Add black beans to rice and mix gently. Or grill, broil or pan fry fish with desired seasonings.

5. Put rice on plate first, top with veggies. Serve Fish on side or broken up over the top. 

Tify's Cajun Shaker

What you'll need:

1/4 cup  Paprika

1/4 cup Dried Minced Garlic

2 Tbs. Oregano

2 Tbs. Thyme

2 Tbs. Dried Minced Onion

2 Tbs. Ground Red Pepper
2 Tbs. Ground Cumin

2 Tbs. Ground Black Pepper

2 Tbs  Ground Sea Salt

Just mix all ingredients and store in an air tight container. You can omit things if you don't have them, or substitute, but I try to stay as close to this as I can. Change according to your families taste. We like things pretty spicy!! And some families may be watching their salt intake, so you can just leave the salt out and season with it separately. Use within 4 months.... Spices like Oregano and Thyme loose considerable amounts of flavor within the first 6 months of their preparation.... Using home grown herbs and veggies adds the extra "Love" ingredient that we all need so much!!  But we all have to start somewhere!! :)