Baked Rice with Leeks and Bok Choy
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Ingredients40 m servings 163 cals
Original recipe yields 8 servings
- 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(R) 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.
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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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