- 3 teaspoons chicken bouillon granules
- 3 1/2 cups water
- 3 cups uncooked white rice
- 4 small heads baby bok choy, trimmed and chopped
- 3 green onions, chopped
- 1 carrot, chopped
- 4 mushrooms, chopped
- 1 teaspoon chicken bouillon granules
- 1/4 cup water, or more if needed
- ground black pepper to taste
- Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
- Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
- Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
- Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
- Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
- Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
- Season with black pepper.
03/30/2018
recipepes.com
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