Recipe

		Forbidden Black Rice & Bok Choy
		Serving Size - 6
		Prepared By - Mary & Randy
		Recipe Rating	Printer Friendly Recipe

2 tablespoons butter

1/4 cup shallots (chopped)

2 teaspoons garlic cloves (chopped)

1 cup forbidden rice (black rice)

1/3 cup white wine

4 cups chicken stock

To taste kosher salt

To taste black pepper (ground)

BOK CHOY

1 pound baby bok choy

2 teaspoon olive oil

2 teaspoon shallots (chopped)

1 teaspoon garlic (chopped)

Kosher salt and freshly ground black pepper

RICE: Heat the butter in a saucepan and add the shallots. Saute until semi-translucent. Add the garlic and slightly toast. Add the rice and toast for a couple of minutes. Deglaze with the white wine and reduce. Add the chicken stock as needed, cup by cup, stirring, constantly, and cook rice until tender. Adjust the seasoning with the salt and pepper. BOK CHOY: Blanch the bok choy iin water and shock, then saute in the olive oil with the shallots and garlic, adjusting the seasoning as needed. Salt and pepper to taste.