Tuesday, October 2, 2012

Saffron Bok Choy Rice

4 cups cooked long grain brown rice
4 baby bok choy, chopped
1 small white onion, chopped
2 large garlic cloves, crushed
1 teaspoon saffron thread
1 teaspoon tomato paste
Extra virgin olive oil
Sea salt and black pepper

In a deep sided skillet on medium-high heat, add three tablespoons of olive oil. When hot, add bouillon, onions, saffron, bok choy, paste, and garlic. Sauté until soft.  Add rice and stir well to combine. Season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.

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