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Baked Rice with Leeks and Bok Choy

Linda at Bit of Flavor

"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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40 m servings 163 cals
Original recipe yields 8 servings

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  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(R) 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.


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Nutrition Facts

Per Serving: 163 calories; 3.8 g fat; 26.5 g carbohydrates; 3.9 g protein; 2 mg cholesterol; 389 mg sodium. Full nutrition

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This is good. I was able to find baby Bok Choy, but regular would also be fine. I'll try adding 1 cup frozen corn next time for more interesting texture.