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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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By Jean Yueh from King's Cooking Studio, Twenty Tasteful Years cookbook. I am posting so I remember to make this! Note- there is lemon grass mentioned in the directions but not on the ingredient list so I added it and guessed the amount. Use your judgment as to the amount. Ingredients:
1 cup almonds, slivered |
3 cups long grain rice |
2 tablespoons cooking oil |
1 tablespoon garlic, minced |
4 cups chicken broth |
1 cup carrot, diced |
1 lb bok choy, chopped |
1 tablespoon lemongrass, chopped |
1 1/2 teaspoons turmeric |
1 teaspoon ground sage |
3/4 teaspoon salt, to taste |
1/2 cup coriander leaves, coarsley chopped, can use italian parsley |
Directions:
1. Toast the almond slivers in a preheated 325 degree oven for 5-8 minutes or until slightly golden, but not burned. This can be done ahead. (I would use toaster oven).
2. Heat oil in a 4 quart or larger pot over medium heat.
3. Add rice and toss until all the rice grains are coated with oil.
4. Add garlic and toss to mix, being careful not to burn garlic and the rice.
5. Add chicken broth and turn heat to high until the liquid is boiling.
6. Add carrots, bok choy, lemon grass, turmeric, sage, and salt.
7. Bring back to a boil.
8. Cover pot; lower heat to a simmer and cook rice for 25-30 minutes.
9. Remove from heat and let rest for 10 minutes.
10. Add chopped coriander or parsley and toss to mix.
11. Sprinkle with toasted almonds on top and serve.
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