Meat eaters could add some chicken or pork to this. Brown some chopped up meat in the skillet at the beginning then carry on from there.
- 2 tablespoons sunflower oil
- 150g chopped leeks
- 2 cloves garlic, chopped
- 200g mushrooms, sliced
- 150g broccoli, cut into florets
- 1 ¼ cups uncooked long grain white rice
- ¼ cup dry white wine
- 3 cups stock – chicken or vegetable
- 300g chopped bok choi
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large oven-proof skillet over medium-high. Add leeks and garlic and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add stock and broccoli and bring to a boil. Cover skillet; transfer to oven.
Bake 10 minutes. Gently stir in bok choi. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.
Serve with roasted cashews or hazelnuts, chilli oil, soy sauce and coriander as you see fit.