Baked Rice with Leeks and Bok Choy

Comfort food packed with vitamins, veggies and flavor. This recipe will stick to your ribs and warm you up on a rainy or cool summer night. Easy to prepare ahead of time or pull together on a busy night.

Ingredients

1 Cup Chopped Leeks

3 Cups Chopped Bok Choy

2 Cups Chopped Mushrooms

1/4 Cup Dry White Wine (or cooking wine)

3 1/2 Cups of Chicken Broth

1 1/2 Cups Uncooked Long Grain Rice

2 Tsp. Olive Oil

1/2 cup of your favorite cheese

How to

• Preheat oven to 400 degrees
  
• Heat olive oil in an oven proof skillet or cast iron pan to medium high. Add leeks, cook till softened about 3 minutes. Add mushrooms, cook for 3-5 minutes. Add bok choy and cook for 2-3 minutes. Season with salt and pepper to taste. 
• Add rice and make sure it is coated with oil. 
• Pour in wine, heat to a boil. Wait for rice to absorb the liquid.  Then add chicken broth and bring to a boil.
• Cover skillet and place in oven. Bake 10 minutes. Stir. Bake another 10 minutes. Make sure liquid has absorbed in the rice. Remove from oven and let stand covered for 10 minutes. 
• Add cheese ( or not).  Enjoy!