Baked Rice with Leeks and Bok Choy recipe

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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

Nutrition Info

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
servingSize: -
sodium: 389.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 servings

Recipe Note

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!

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