Sunday, September 7, 2014
I love a quick meal, I love an all in one dish even more. Cooking in the rice pot makes this fast and easy. Feel free to add any veggies you like in addition to the peppers or swap out the peppers for peas or any other veggie you tolerate well. We are huge fans of any meal that contains turmeric and ginger. Both have terrific nutritional value and flavor.
The baby bok choy is the ONLY green leafy Abby tolerates right now. Needless to say, we work hard to work it into any meal we can. She reacts to the mature bok choy but for some reason the baby bok choy as long as it is cooked she tolerates.
Rice Pot Chicken and Rice:
2 cups rice(and the appropriate amount of water or chicken broth)
1 sauteed red pepper
1 Tablespoon finely grated fresh ginger
1 teaspoon turmeric(fresh is best but powdered works fine)
salt and pepper
1 finely sliced chicken breast
I saute the red pepper and ginger before adding it to the rice pot to make sure it is tender.
Add all the ingredients to your rice pot give it a stir and cook on the white rice function.
It is important to cut the chicken in thin slices to make sure it cooks completely during the white rice cycle.
The Baby Bok Choy-
A few handfuls of fresh baby bok choy(ends cut off and cleaned well, they tend to trap dirt like celery or leeks)
1-2 cloves of finely minced fresh garlic(I usually have some roasted in the fridge that I make and keep on hand to hurry it along)
Saute the garlic in the coconut oil.
Add the baby bok choy- cook on the stove top for just a few minutes. I usually throw it in and put a lid on and shake the pot now and then to make sure all the bok choy is cooked. This only takes a few minutes. You know it is done when it wilts.
Fast, easy and full of goodness.