Bok choy Mexican casserole
Compiled by Gia from several recipes. Serves a lot of people and can be made ahead and baked right before serving.
2 cups cooked grain (rice, quinoa; I used a brown rice blend most recently)
1 16 oz can black beans, rinsed
2 cups chopped tomato (or tomatillo)
About cup Kalamata olives, chopped
3 Tablespoons butter
2 lbs bok choy- dice stems; chop leaves (the diced stems will measure 3 - 4 cups)
3 cups diced onion
4 cloves garlic, chopped
4 Tablespoons flour
1 cup half-and-half
1 to 2 cups shredded Mexican blend cheese (Amount based on preference)
1 1/2 cup panko
Grease 9 x 13 baking dish with butter. Spread grain on the bottom of the baking dish. Press down a little. In large pot, melt butter over medium heat. (A tall, wide pot is best, in order to allow much of the liquid which forms to evaporate off.) Add bok choy stems, onion and garlic; season; cook 15 minutes. Add tomatoes. Cook for another few minutes. Stir in flour and cook for a few additional minutes to get the raw taste out of the flour component. Add half-and-half; stir. Add bok choy leaves, olives, black beans. Stir. Cook 3+ minutes. The bok choy leaves will start to wilt.
Remove from heat. Stir in cheese. Spread in on top of grain in baking dish; top with panko.
Bake at 400 degrees for 25 minutes.
Serve with condiments of your choosing sour cream, avocado, guacamole, salsa.
2lbs bok choy is about 5 - 6 average size heads received at the farm. Experiment with the recipe, by varying the grains and cheese!