Steamed rice with spring vegetables

In a rare moment of inspiration, I decided to cook. And I wanted this: steamed rice with spring vegetables.

It’s a quick hit: Light, delicious and satiating, especially if you love soy sauce as much as I do.

I made a couple boo-boos: I forgot to get eggs at the store; used green onions instead of scallions and a spicy sesame oil instead of the regular. But man, I think bok choy is my new favorite thing.

And of course, wine was present. We went to Wamego, Kan. a couple of months ago to visit The Oz Museum and Oz Winery. I cracked open my bottle of Ruby Slippers to sip while I cooked.

Yeah, I had a good time. And here’s leftovers.

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Alma is a journalist by trade, living and working in Chicago while staying true to her tree-hugging spirit, L.A. spirit. Favorite pastimes include watching great television, listening to fantastic podcasts and daydreaming about writing a novel. Favorite foods run the gamut from sweet to salty to savory to eggs Benedict. And chocolate. Especially chocolate.