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Rice & Bok Choy (Bariis & Kaabajka Cad ee Jayniiska)

Rice & Bok Choy (Bariis & Kaabajka Cad ee Jayniiska)

  • Servings: 4-6
  • Difficulty: easy
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Bok choy is full of vitamins, high in calcium, vitamin K, phosphorous, iron, magnesium, antioxidants, etc. It is one of my favorite vegetables. Bok choy has many names, and some call it pak choi or pok choi. It is one of two main leafy green vegetables known as Chinese cabbage. The cruciferous vegetable belongs to the mustard family, cabbage, turnips, broccoli, and kale. I think it tastes like celery, it is crunchy and yummy.


2 cups white rice

3 cups hot water

¼ cup of water, save it for later

1.5 lbs bok choy finely chopped, separate the white parts and the leafy green parts

One medium white onion diced

4 pieces of minced garlic

1 tsp freshly ground pepper

½ cup finely chopped cilantro

Zest of lime, plus the juice of it

1 tsp salt

4 garlic pieces minced

1/4 cup olive oil


Pre heat the oven to 375 degrees F

Heat a medium nonstick pot over medium heat. Add the oil, then add the onion, garlic, the white parts of the bok choy, salt and pepper. Stir them and let them cook until they are tender about 3-5 minutes.

Stir in the rice, cook them for about 3 minutes on the stove. Then add the 3 cups of hot water, stir them, put the lid on, and bake them in the preheated oven for about 12 minutes or until the rice is cooked but not mushy. Take the rice from the oven, add the cilantro, zest, and lime juice, stir them together, add green parts of bok choy and add the ¼ cup of water that we saved. Stir all together gently.


Categories: dinner, entree, gluten free, main dishes, Rice, side dish

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