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.
No comments:
Post a Comment