Bok Choy Jasmine Rice Pilaf
Bok Choy Jasmine Rice Pilaf pairs fluffy, aromatic jasmine grains with tender sautéed bok choy for a clean, vegetable-forward side. Butter, olive oil, and chicken stock add gentle richness while fresh chives and a hint of pepper brighten each bite. Serve alongside grilled chicken or fish, or as a simple base for weeknight stir-fries.
- Prep5 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 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
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 251.07 kcal Moderate
- Protein 5.31 g Moderate
- Carbs 42.79 g Moderate
- Total Fat 6.47 g Moderate
- Saturated Fat 2.47 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 7.85 mg Low Source
- Sodium 237.41 mg Moderate
- Fiber 0.49 g Low Source
- Sugar 0.04 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 6.47 mg Low Source
- Iron 0.22 mg Low Source
- Potassium 32.28 mg Low Source
- Vitamin A 25.76 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 🥛