Black rice bowl with bok choy and mushrooms from City Kitchen at The New York Times by David Tanis

  • toasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute other whole grain rice for black glutinous rice, dried chiles de árbol for dried Chinese chiles, and other sturdy Asian greens for bok choy.

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Notes about this recipe

  • Eat Your Books

    Can substitute other whole grain rice for black glutinous rice, dried chiles de árbol for dried Chinese chiles, and other sturdy Asian greens for bok choy.

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