Ingredients:
3 c chicken broth
4 small heads baby bok choy, chiffonade tops and finely chop stems
-OR-
1 large head bok choy, chiffonade tops and finely chop stems
3 green onions, chiffonade
1 carrot, chopped finely
2 t butter
¼ c slivered almonds, measure before soaking in water 24 hours
4 mushrooms, to taste
2 t minced garlic cloves
¼ sweet onion
Directions:
1) In a small frying pan over medium heat, saute the onion and garlic until onion is translucent in butter. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
2) Add the rice, sauteed onion, garlic, remaining butter, bok choy, green onions, chopped carrots chopped almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
3) Stir briefly to distribute ingredients. (This recipe needs no additional salt, the broth has plenty.)
4) Set to cook. When done, stir again and let sit for 10 minutes.
5) Stir again and enjoy! (Serves 6-8)
Tip: Depending on your rice cooker, the bottom may get brown. If yours does then, just add more (a scant 1/4c) water or slightly less rice to avoid the browning
