Creamy rice with braised bok choy, edamame, and light toasted sesame-lime cream

Name: Creamy rice with braised bok choy, edamame, and light toasted sesame-lime cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea-asiática
Ingredients: 11.3 oz short-grain rice; 10.6 oz bok choy; 6.3 oz shelled edamame; 4.2 oz onion; 0.4 oz garlic; 1/3 cup dry white wine; 4 2/3 cups vegetable stock; 3 tbsp extra virgin olive oil; 1.4 tbsp butter; 2 tbsp toasted sesame seeds; 1/2 cup plain Greek yogurt; 1 unit lime; 1 tbsp low-sodium soy sauce; 2 tbsp fresh chives; 1 tsp black pepper; 1 tsp salt

An original, comforting creamy rice built on a gentle soffritto, finished with seared bok choy, tender edamame, and a light toasted sesame-lime cream. It brings together vegetal, citrusy, and nutty notes in a vegetarian recipe with plenty of texture.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g short-grain rice (tipo bomba or similar)
300 g bok choy (cut a lo largo en mitades or cuartos)
180 g shelled edamame (descongelado si es congelado)
120 g onion (chopped muy fina)
12 g garlic (2 cloves, chopped)
80 ml dry white wine (for desglasar)
1100 ml vegetable stock (hot)
45 ml extra virgin olive oil (divided)
20 g butter (for dar melosidad)
18 g toasted sesame seeds (more a poco extra for terminar)
120 g plain Greek yogurt (without sugar)
1 unit lime (zest fina and 20 ml/1 tbsp + 1 tsp of zumo)
15 ml low-sodium soy sauce (for the pak choi)
10 g fresh chives (chopped)
2 g black pepper (freshly ground)
6 g salt (ajustar to taste)

Nutrition facts

per serving

456 kcal

Calories

13.2 g

Protein

53.8 g

Carbs

19.1 g

Fat

4.9 g

Fiber

48.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoySesameSulfites

Instructions

1
1. Warm the vegetable stock in a saucepan over low heat and keep it hot throughout the rice cooking process, without letting it boil aggressively.
2
2. In a large skillet or wide pot, heat 2 tablespoons of olive oil (30 ml / 2 tbsp) with the toasted sesame seeds for 30 seconds over medium heat, stirring so they do not burn. Transfer the seeds to a mortar or small processor.
3
3. Add the Greek yogurt, lime zest, and 20 ml (about 1 tbsp + 1 tsp) lime juice to the mortar or processor. Blend or crush until you get a light cream. Chill until needed.
4
4. In the same skillet, add 1 tablespoon olive oil (15 ml / 1 tbsp) and raise the heat to medium-high. Add the bok choy with a pinch of salt and sear for 2 to 3 minutes on the cut side. Add the soy sauce and cook 1 minute more until glossy and just tender. Remove and set aside.
5
5. In the same pot, lower to medium heat and add the onion with a pinch of salt. Cook for 6 to 8 minutes until translucent and soft. Add the garlic and cook 1 minute more.
6
6. Add the short-grain rice and toast it for 2 minutes, stirring so it is well coated with the soffritto and cooking juices.
7
7. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.
8
8. Start adding the hot vegetable stock gradually, about 2 to 3 ladles at a time, stirring often. Wait until the rice absorbs most of the liquid before adding more. Keep a gentle simmer for 16 to 18 minutes.
9
9. Halfway through cooking, around minute 8 or 9, add the shelled edamame and stir well so it heats through and finishes cooking inside the rice.
10
10. When the rice is creamy and cooked to the right texture, remove from the heat. Add the butter, half of the chopped chives, and a few grinds of black pepper. Stir gently to emulsify.
11
11. Serve the rice immediately. Top with the braised bok choy, spoon over the light toasted sesame-lime cream, and finish with the remaining chives, a few extra sesame seeds, and a little more lime zest if desired.
12
12. If you prefer to warm the plates before serving, place them in a preheated oven at 200°F (95°C) for 5 minutes; do not bake the rice, so it keeps its creamy texture.

Chef tips

Stir often but not constantly to release starch without breaking the grains. If the rice becomes too thick at the end, loosen it with a little extra hot stock; if it is too loose, let it rest for 1 minute before plating.

Substitutions

You can replace bok choy with baby chard or sautéed spinach, though the profile will change. Greek yogurt can be swapped for thick plain yogurt. If you do not want to use wine, replace it with the same amount of stock plus a few extra drops of lime juice. For a dairy-free version, use unsweetened plant-based yogurt and olive oil instead of butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon