Baby Bok Choy With Cashews

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 10m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No oil, High fat, Complex carbs, High sodium, High protein, No sugar

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Cup Green Onions
  • 3 Cloves Garlic
  • 1 lb Baby bok choy
  • 0.5 Tsp Dark Sesame Oil
  • 1 Salt
  • 0.5 Cup Cashews


Directions

1 In A 3 Or 4 Quart Saucepan, Heat 1 Tablespoon Butter On Medium Heat. Add The Shallots And Cook For A Minute Or Two, Until Translucent. Add The Rice And Cook For 2 Minutes More, Stirring Until Nicely Coated. 2 While The Shallots Are Cooking, Bring The Stock To A Simmer In A Saucepan. 3 Add The Wine. Slowly Stir, Allowing The Rice To Absorb The Wine. Once The Wine Is Almost Completely Absorbed, Add 1/2 Cup Of Hot Stock To The Rice. Continue To Stir Until The Liquid Is Almost Completely Absorbed, Adding More Stock In 1/2 Cup Increments. Stir Often To Prevent The Rice From Sticking To The Bottom Of The Pan. Continue Cooking And Stirring Rice, Adding A Little Bit Of Broth At A Time, Cooking And Stirring Until It Is Absorbed, Until The Rice Is Tender, But Still Firm To The Bite, About 20-25 Minutes. With The Last Ladle Of Stock, Add The Asparagus. Turn Off The Heat. Note The Stock Amount Given Is Approximate. You May Need A Little More Or Less. If You End Up Needing More Stock And You Find Yourself Without, Just Use Water. 4 Gently Stir In The Parmesan Cheese And The Remaining 1 Tablespoon Butter. Add Salt And Pepper To Taste. Serve Immediately.

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