2 teaspoons vegetable oil
2 cups bok choy, white stalks sliced in ½ in pieces and greens chopped
2 garlic cloves, minced
1 ½ cups basmati rice, rinsed
¾ cups water
1 1/2 cups canned coconut milk
1 lemon grass stalk, trimmed to bottom 6 inches and smashed
Salt and pepper
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest plus 2 teaspoons juice
Coconut Rice with Bok Choy and Lime
Servings: 6
Ingredients:
Directions:
- Heat oil in large saucepan over medium-high heat until simmering.
- Add bok choy stalks and garlic and cook, stirring occasionally, until softened, about 2 minutes.
- Stir in rice, water, coconut milk, lemon grass, and 2 teaspoons salt and bring to boil. Reduce heat to low, cover, and simmer gently until liquid is absorbed, 18 to 20 minutes.
- Fold in cilantro, lime zest and juice, and bok choy greens and cover.
- Cook until rice is tender, about 3 minutes. Discard lemon grass. Season with salt and pepper to taste, and serve.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Coconut Rice with Bok Choy and Lime
Servings: 6
Ingredients:
2 teaspoons vegetable oil
2 cups bok choy, white stalks sliced in ½ in pieces and greens chopped
2 garlic cloves, minced
1 ½ cups basmati rice, rinsed
¾ cups water
1 1/2 cups canned coconut milk
1 lemon grass stalk, trimmed to bottom 6 inches and smashed
Salt and pepper
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest plus 2 teaspoons juice
Directions:
- Heat oil in large saucepan over medium-high heat until simmering.
- Add bok choy stalks and garlic and cook, stirring occasionally, until softened, about 2 minutes.
- Stir in rice, water, coconut milk, lemon grass, and 2 teaspoons salt and bring to boil. Reduce heat to low, cover, and simmer gently until liquid is absorbed, 18 to 20 minutes.
- Fold in cilantro, lime zest and juice, and bok choy greens and cover.
- Cook until rice is tender, about 3 minutes. Discard lemon grass. Season with salt and pepper to taste, and serve.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 45g | 16% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 9g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 298mg | 25% | |
| Iron 3mg | 15% | |
| Potassium 752mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.