Place the cooked rice on a serving plate and top with the green beans, bok choy and carrots.
Spoon a small amount of the vinaigrette over the vegetables, and serve the remaining vinaigrette on the side.
Notes
Cook’s Note: Any cooked vegetables can be used in this recipe. Use whatever you have on hand, or your family’s favorites. It’s a perfect way to use up your leftovers.
Recipe by Recipes for Repair at https://recipesforrepair.com/steamed-vegetables-and-brown-and-wild-rice-with-fresh-herb-vinaigrette/