Ingredients and Weight:
- Jasmine rice: 4 cups
- Chicken broth: 4 cups
- Salted butter: 4 tablespoons
- Yellow onion, chopped: 1 medium
- Leeks, sliced: 2 large
- Garlic, minced: 4 cloves
- Bok choy, chopped: 1 bunch
- Parmesan cheese, grated: 1 cup
- Salt and pepper: to taste
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook rice according to package directions.
- In a large skillet, melt butter over medium heat.
- Sauté onion, leeks, and garlic until softened, about 5 minutes.
- Add bok choy and cook until wilted, about 3 minutes.
- In a large bowl, combine cooked rice, sautéed vegetables, chicken broth, Parmesan cheese, salt, and pepper.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 45 minutes, or until heated through and cheese is melted and bubbly.
Nutritional Information:
- Calories: 320 per serving
- Fat: 10g
- Protein: 15g
- Carbohydrates: 40g
Dish Characteristics:
- Creamy and flavorful with a hint of smokiness from the leeks.
- Perfectly baked and seasoned rice.
- Crunchy and fresh bok choy adds texture and nutrients.
User Comments:
- "Absolutely delicious! The leeks and bok choy gave it a unique and wonderful flavor."
- "The rice was so moist and fluffy. It's the perfect side dish for any meal."
- "Easy to make and packed with flavor. A must-try for rice lovers!"
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- Don't overcook the bok choy, as it will lose its crunch.
- If you don't have Parmesan cheese, you can substitute another type of hard cheese such as cheddar or Gruyere.
