Bok Choy Jasmine Rice Pilaf

1. 1

   Melt the butter in a deep wok or wide pot over medium heat. Add the bok choy and stir-fry until tender, about 5 minutes. Pour in the chicken stock and raise the heat to high. Bring it to a boil. Add the rice, olive oil, and chives, and stir well.

2. 2

   Cover with a tight-fitting lid, lower the heat to a simmer, and cook for 20 minutes. After 10 minutes, check the rice to ensure it is progressing properly; overcooking will make the rice dry, and undercooking will leave it hard. Season with pepper and serve.

• Calories 251.03 kcal Moderate
• Protein 5.31 g Moderate
• Carbs 42.77 g Moderate
• Total Fat 6.45 g Moderate
• Saturated Fat 2.47 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.85 mg Low Source
• Sodium 237.39 mg Moderate
• Fiber 0.49 g Low Source
• Sugar 0.04 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 6.45 mg Low Source
• Iron 0.22 mg Low Source
• Potassium 32.3 mg Low Source
• Vitamin A 25.74 mcg_rae Low Source
• Vitamin C 62.79 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛