Recipe: Tasty Baby Bok Choy One Pot Rice

Baby Bok Choy One Pot Rice. The baby bok choy is cooked until tender, then soaked with a garlicky sauce that's savory and lightly sweet. It's such a great way to enjoy vegetables. When I get extra large baby bok choy, I further chop the outer leaves, leaving the green leafy part, and cutting the white part into smaller bite-size.

Bites of bok choy (both its tender leaves and crisp stems) lend refreshing texture to the dish, contrasting delightfully with the chewy rice cakes. While the sauce cooks, add the rice cakes to the pot of boiling water. Drain thoroughly and transfer to the pan of. You can cook Baby Bok Choy One Pot Rice using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Baby Bok Choy One Pot Rice

1. You need 2 Cups of Chopped Organic Baby Bok Choy.
2. Prepare 2 Cups of Brown Rice.
3. It's 2 1/2 Cups of Water.
4. It's 1 tsp of salt.
5. It's 1/2 tsp of black pepper.

I always wondered how the term "baby bok choy" came to be. You see, "bok choy" in Chinese means "white vegetable." Now, I know that some of you are looking at this recipe and thinking, "Lisa, haven't I seen a fried rice recipe on your blog recently?" With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice. Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked.

Baby Bok Choy One Pot Rice instructions

1. Rinse the brown rice.
2. Put the brown rice into the rice cooker.
3. Add 2 1/2 cups water to the rice and start cooking.
4. Right after the rice is done cooking and the warm button is ON, add chopped Baby Bok Choy, Salt and Pepper to the rice and mix them well.
5. Cover the lid and let it cook/warm for about 10 minutes.
6. Done and Enjoy.

This means that baby bok choy is much sweeter than and is often served directly in soup or in salads. Bok choy, on the other hand, is much heartier, perfect You may use bok choy or baby bok choy for this recipe. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. This was a great find to use up some bok choy I had on hand. Baby bok choy is just smaller and more tender than regular bok choy.