Rice Pilaf With Bok Choy

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup almonds, slivered
• 3 cups long grain rice
• 2 tablespoons cooking oil
• 1 tablespoon garlic, minced
• 4 cups chicken broth
• 1 cup carrot, diced
• 1 lb bok choy, chopped
• 1 tablespoon lemongrass, chopped
• 1 1/2 teaspoons turmeric
• 1 teaspoon ground sage
• 3/4 teaspoon salt, to taste
• 1/2 cup coriander leaves, coarsley chopped, can use italian parsley

Recipe

• 1 toast the almond slivers in a preheated 325 degree oven for 5-8 minutes or until slightly golden, but not burned. this can be done ahead. (i would use toaster oven).
• 2 heat oil in a 4 quart or larger pot over medium heat.
• 3 add rice and toss until all the rice grains are coated with oil.
• 4 add garlic and toss to mix, being careful not to burn garlic and the rice.
• 5 add chicken broth and turn heat to high until the liquid is boiling.
• 6 add carrots, bok choy, lemon grass, turmeric, sage, and salt.
• 7 bring back to a boil.
• 8 cover pot; lower heat to a simmer and cook rice for 25-30 minutes.
• 9 remove from heat and let rest for 10 minutes.
• 10 add chopped coriander or parsley and toss to mix.
• 11 sprinkle with toasted almonds on top and serve.