BABY BOK CHOY RICE

Here is a Chinese vegetable with European flavoring. I wilted the bok choy and combined it with a cup of leftover rice. The rice was cooked in homemade chicken stock and already flavourful. There is no need to add liquid if you use a non stick skillet. On medium heat the vegetables will sweat off sufficient moisture and combined with the residual heat from the pan the cooking is complete. 

BABY BOK CHOY RICE

1-1/2 Tbsp extra virgin olive oil 

1/2 cup coarsely chopped raw almonds 

4 cloves of garlic 

2 baby bok choys 

1 cup sliced red onion 

1-1/2 cups rice cooked in chicken stock   

1/2 Tbsp Greek seasoning salt and pepper to taste 

• Wash, slice and chop all the vegetables. 

• Heat up a non stick skillet on medium. Be patient, if you begin on high heat your pan will be too hot and scorch the almonds. Add the olive oil and the almonds. 

• Sprinkle salt on the top. 

• Lightly toast it, stirring and when almonds start getting a golden hue, remove skillet from the heat. 

• With a large slotted spoon transfer the almonds to a small bowl and set it aside. 

• Put the skillet back on the heat and add the sliced garlic and sprinkle with salt. 

• Sauté the garlic, stirring, for one minute. 

• Add the chopped baby bok choy and sauté for a couple of minutes.
• Add the sliced red onion and sauté for a minute. 

• Add the cooked rice and sprinkle it with Greek seasoning.
• Gently stir to combine rice with the vegetables and heat through. 

• Add the reserved almonds, and give it a final stir.
• Adjust the salt to taste.