A cheap, largely vegetarian lunch that will fill you up completely and leave you with plenty of leftovers. Additionally, it’s really simple to cook and healthy.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 head bok choy, chopped
- 2 cups chicken stock
- 1 cup uncooked jasmine rice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh chives, or to taste
- 1 pinch ground black pepper
Instructions
- Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
- Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 437 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I would consider this more a base than a finished product. I added some soy sauce, garlic and a little white wine vinegar to give it more flavor. With out the additions it was a bit bland. I’ll make it again, just I’ll go in with the mindset that I will need to add some spice to it.
This recipe is definitely a keeper. I added 2 cloves of garlic, minced and 1 1/2 T of fish sauce. I did not add any salt because the chicken broth was not salt fee and fish sauce has sea salt in it.
A simple yet tasty side dish; easy way to up our vegetable intake. After reading the other reviews, and because I’m on a low salt regimen, I used lemon pepper in place of salt—the lemon punches the dish up a bit.
I received bok choy through our CSA and found this recipe. I sauteed the bok choy in a higher fat butter, added some garlic, and old bay (love it). In the last 5 minutes I added some corn that needed to get used up plus chopped up the bok choy leaves. I was a bit skeptical because I’ve not had a lot of bok Chou, but it was excellent. I will no longer dread the bok choy from the CSA box!
It was definitely a keeper! My husband added a tad of soy sauce to his.
This was a great side. It needed some salt but other than that it was perfect as written.