• 05671ada9242c07e3848180f3d407096

Coconut Rice With Bok Choy And Lime

Mommy

Prep
Cook
Serves 8people
Ingredients
2
tsp vegetable oil
2
heads baby bok choy (4 oz each), stalks sliced ½ inch thick and greens chopped
1
shallot, minced
1 1/2
cups basmati rice, rinsed
1 1/2
cups water
3/4
cup canned coconut milk
1
lemongrass stalk, trimmed to bottom 6 inches and smashed
Salt and pepper
2
tbsp minced fresh cilantro
1
tsp grated lime zest plus 2 teaspoons juice
Directions
1.
Heat oil in a large saucepan over medium-high heat until shimmering. Add bok choy stalks and shallot and cook, stirring occasionally, until softened, about 2 minutes.
2.
Stir in rice, water, coconut milk, lemongrass, and 2 teaspoons salt and bring to a boil. Reduce heat to low, cover and simmer on low gently until liquid is absorbed, 18-20 minutes. Try not to open the cover.
3.
Fold in cilantro, lime zest and juice, and bok choy greens, cover and cook until rice is tender, about 3 minutes. Discard lemongrass. Season with salt and pepper to taste, and serve.

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