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1
Place the water and rice in a small saucepan and bring to a boil over high heat.
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2
Cover and simmer over medium-low heat for 20 minutes, or until most of the water is absorbed.
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3
Remove from the heat and let stand for 5 minutes.
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4
Starting at the leafy top of the bok choy, cut it crosswise into 1/2-inch-thick slices.
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5
(As soon as the slices are cut, theyll fall apart into rings, a little like an onion.)
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6
Peel the onion, cut it in half, then cut into thin slices.
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7
Heat the oil in a large skillet over medium-high heat.
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8
Add the bok choy and onion and cook for 5 minutes.
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9
Add the soy sauce and crushed red pepper and cook for 4 to 5 minutes, or until the onion is translucent and the bok choy is tender.
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10
Season with salt and pepper.
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11
Spoon some of the rice into the center of each plate, top with the vegetables, and sprinkle with the almonds.
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12
Almonds are believed to have originated in China and Central Asia and eventually made their way to the Middle East and the Mediterranean.
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13
They were used in breads served to Egypts pharaohs, and ancient Romans showered newlyweds with them as a fertility charm.
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14
Knowing that, I think Ill make this dish with cashews.
