SIMPLE BAKED RICE
Rice infused with garlic and onion baked in chicken stock. A wonderfully simple dish even picky eaters will enjoy. I use homemade stock as it's the most flavorful, but use whatever you have on hand. Another option is adding whatever leftover veggies or meat I have to make a simple casserole without a heavy cream sauce. This recipe uses a rice-to-liquid ratio of 2:1 for long-grain rice.
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Spread long-grain rice into prepared casserole dish.
- Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 40.2 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 495.1 mg, Sugar 1.5 g
SKILLET CHICKEN WITH SPRING VEGETABLES
Steps:
- Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
- Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
- After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!
JASMINE RICE WITH BOK CHOY
Wonderful easy recipe for jasmine rice and bok choy.
Provided by Robert in SF
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- 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 246.9 calories, Carbohydrate 41.6 g, Cholesterol 8 mg, Fat 6.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 437.2 mg, Sugar 1.6 g
BABY BOK CHOY AND LEEKS RECIPE - (3.8/5)
Provided by mjensen
Number Of Ingredients 12
Steps:
- 1. Wash rice thoroughly. Combine water and rice in saucepan, bring to boil, then simmer covered until rice is tender and water is absorbed. Move to serving bowl, top with chopped cashews and set aside. 2. Sautee onion, garlic, red pepper flakes and leeks in a little chicken broth until tender. Add baby bok choy, remaining broth and coconut milk (or more broth) and steam until greens are beginning to get tender. 3. Add edamame beans and heat through. Serve with rice dish.
BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.
Provided by Ali Slagle
Categories dinner, lunch, casseroles, grains and rice, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
- In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.
SHEET-PAN SCALLION CHICKEN WITH BOK CHOY
This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.
Provided by Kay Chun
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well.
- On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oil and season with salt and pepper, then spread in an even layer. Season chicken with salt and pepper, arrange on top of bok choy and rub chicken all over with the scallion-mustard marinade.
- Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- 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 through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
OVEN BAKED RICE
My favorite way to prepare rice! Can be easily doubled but use a larger baking dish.
Provided by SCLadyA
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
- Pour rice into the prepared baking dish.
- Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
- Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 38.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 667.1 mg
RICE CAKE SOUP WITH BOK CHOY AND EDAMAME
This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
- Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
- Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.
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