Wednesday, October 22, 2014

Creamy Salmon Bok Choy Casserole



1 Can Pink Salmon
1 Bok Choy
2 cups cooked long grain rice
2 Cups Water
5 Chicken Bouillons
2 Cups Milk
2 to 3 teaspoons Sesame Oil
1 tsp. prepared minced garlic
Salt and Pepper to taste
6 Tablespoons Butter
6 Tablespoons Flour


Line a 13 x 9 casserole dish with the dark green leafy portion of the Bok Choy. Stir canned salmon ( after removing bones) into cooked rice. Evenly spread cooked long grain white rice on top of leaves. Sprinkle the 2 to 3 teaspoons of Sesame oil over rice.

Slice up the Bok choy stalks and put in pan with 2 cups water with the 5 chicken bouillons, bring to boil, reduce heat and cook about 10 minutes.

In a large 2 quart pan, melt butter over medium heat, stir in flour and slowly a little at a time stir in the chicken broth and Bok Choy stalk mixture. Slowly stir in the milk add garlic, salt and pepper and continue stirring until thickened. Pour evenly over rice in casserole dish making sure all the rice is coated.

Bake in 350 degree oven for about 30 minutes and serve.