- 2 tablespoons extra-virgin olive oil
- 1 cup chopped leeks
- 6 ounces baby bella (crimini) or white mushrooms, sliced
- 1 1/4 cups uncooked long grain white rice
- 1/4 cup dry white wine
- 3 cups Swanson® Chicken Broth
- 3 cups chopped bok choy
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
- Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson(R) Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
- Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.
04/11/2018
recipepes.com
Baked Rice with Leeks and Bok Choy, recipe
PT15M
PT1H
5
455 calories
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