Honey Mustard Baby Bok with Vegetables and Rice Submitted by Benita B., Beale Ingredients Two stalks baby bok choy leaves Two cuts large green pepper rings Ten baby carrots Five fresh or frozen broccoli floret tips Two teaspoons of all natural honey One teaspoon of yellow mustard 1/2 teaspoon unsalted butter 1/2 cup water for boiling 1 cup uncooked rice 2 cups water for cooking rice Preparation 1. Add one pat of unsalted butter to water in a shallow     8-inch skillet, use medium heat and bring water to boil. 2. Rinse and separate baby bok choy leaves, add to boiled     water in skillet. 3. Cut two large green pepper rings, and add to baby bok     choy leaves. 4. Slice 10 baby carrots into halves, and add to boiling leaves. 5. Toss five broccoli floret tips into steamed vegetables. 6. Mix well two teaspoons of all natural honey to one teaspoon     of yellow mustard in a teacup. Add to steamed vegetable mix. 7. Boil vegetable and sauce mix for five minutes, cover and turn     off range top heat, leaving skillet on the range top. 8. In microwave-safe dish, add one cup rice to two cups water,     cover and cook in microwave for six minutes. 9. Remove rice from microwave and shape rice into a heart     on two plates. 10. Layer rice with steamed large green pepper ring on each plate. 11. Add steamed vegetables atop the green pepper rings. 12. Drizzle the honey mustard-flavored sauce atop the vegetables       and rice. Makes two servings. 13. Enjoy!

Characteristics Sugar-free Low-sodium Low-fat Ready in under 30 minutes

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