Baby Bok Choy with Coconut Rice |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| RICE: 5-1/2 cups water, divided | 1 cup wild rice (about 6 ounces) | 1-1/2 teaspoons salt, divided |
| 2 tablespoons extra-virgin olive oil | 2 cups jasmine white rice | 1 13-1/2 to 14-ounce can unsweetened coconut milk |
| 1/4 cup coarsely grated fresh coconut or 1/4 cup dried unsweetened flaked coconut | 1 tablespoon sugar | BOK CHOY: 2 tablespoons extra-virgin olive oil |
| 2 pounds baby bok choy, halved lengthwise | 1/4 cup water | 2 tablespoons soy sauce |
| 1 tablespoon fresh lime juice | ||
| 1 | FOR RICE: Bring 4 cups water to boil in medium saucepan. Add wild rice and 1/2 teaspoon salt; return to boil. Reduce heat, cover, and simmer until tender, about 50 minutes. Drain excess water. |
| 2 | Heat oil in heavy large saucepan over medium-high heat. Add jasmine rice; stir 2 minutes. Add 1-1/2 cups water, t teaspoon salt, coconut milk, coconut, and sugar; bring to boil. Reduce heat, cover, and cook until rice is tender, about 15 minutes. Stir in wild rice. Season with salt and pepper. |
| 3 | FOR BOK CHOY: Heat oil in heavy large skillet over medium-high heat. Add bok choy and 1/4 cup water. Cover and cook until bok choy is crisp-tender, about 4 minutes. Drizzle soy sauce and lime juice over. Simmer uncovered 2 minutes. Season with pepper. Arrange bok choy on platter. Spoon rice alongside and serve. |