BAKED RICE WITH LEEKS AND BOK CHOY

Baked Rice with Leeks and Bok Choy image

Rice is prepped stove top with Swanson® Chicken Broth, leeks, bok choy, and mushrooms, and then completed in the oven for an delicious and satisfying side dish. Complements everything from a weeknight dinner to a holiday banquet!

Provided by Linda at Bit of Flavor

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped leeks
6 ounces baby bella (crimini) or white mushrooms, sliced
1 ¼ cups uncooked long grain white rice
¼ cup dry white wine
3 cups Swanson® Chicken Broth
3 cups chopped bok choy

Steps:

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® 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.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 26.5 g, Cholesterol 1.9 mg, Fat 3.8 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 389.4 mg, Sugar 1.2 g