Saturday night with the Food Network.

Tyler Florence's Steamed Asian Greens with Honey Soy Sesame Dressing

Ingredients

• 1 1/2 pounds spinach, baby bok choy Chinese broccoli, or a combination
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds, plus more for garnish
• ~1 tsp. red chili sauce added to recipe

Directions

Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately. 

I stir-fried the greens with celery, carrots and garlic and it turned out good as well! 

 Coconut Brown Rice (from Darlene Schmidt on About.com)

• 1+1/2 cups brown jasmine or basmati rice
• 2 cups good-quality coconut milk
• 2 cups water
• 1/2 tsp. salt
• 2+1/2 Tbsp. dry shredded coconut (baking type)
• 1 Tbsp. coconut oil, or other vegetable oil

Preparation:

1. Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid).
2. Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil.
3. Immediately reduce heat to low and cover tightly with a lid.
4. Allow to cook for 1 hour, or until the coconut-water has been absorbed by the rice.
5. When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered). Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you're expecting company!).
6. Fluff the rice with chopsticks or a fork, and serve with your choice of entree(s). If desired, coconut rice can be topped with a sprinkling of toasted coconut (simply 'dry-fry' 1-2 Tbsp. shredded coconut in a dry frying pan until toasted), OR top with a sprinkling of sweetened shredded coconut ENJOY!

 YUM! =)