California Wild Rice Bangkok

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Wild rice adds a healthy and flavorful twist to a traditional Thai favorite

Wild Rice Bankok

Ingredients:

800ml reduced-sodium chicken broth
110g California Wild Rice
150g jasmine or other long-grain white rice
2 Tablespoons olive oil
1 Medium onion, chopped
2 Cloves garlic, minced or pressed
2 Tablespoons minced fresh ginger
2 Tablespoons soy sauce 2 Tablespoons fresh limejuice
1 Tablespoon firmly packed brown sugar
10g finely slivered or chopped fresh basil leaves
10g finely slivered or chopped fresh mint leaves
Fresh basil and mint sprigs (optional)
Lime wedges (optional)

Cooking Instructions: In a 3.6 - 4.5l saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes. Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes.

While wild and white rice cook, heat olive oil in a 25-30cm skillet over medium-high heat. Add onion, garlic and ginger. Stir over medium heat until ginger is fragrant but not browned, about 2 minutes. Remove from heat. In a small bowl, mix together soy sauce, lime juice, and sugar until smooth. When rice is done, remove from heat and gently stir in onion -ginger mixture, soy sauce mixture, slivered basil, and slivered mint. Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (options).

Recipe makes 6-8 servings

Nutrition facts per serving: kcal: 209; Protein: 6g; Carbohydrates: 37.4g; Fiber: 3.1g; Fat: 4.6g; Cholesterol: 0g; Sodium: 491mg

by schmidt — last modified 2010-09-28 20:14

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	California Wild Rice Bangkok Document Actions Wild rice adds a healthy and flavorful twist to a traditional Thai favorite Wild Rice Bankok Ingredients: 800ml reduced-sodium chicken broth 110g California Wild Rice 150g jasmine or other long-grain white rice 2 Tablespoons olive oil 1 Medium onion, chopped 2 Cloves garlic, minced or pressed 2 Tablespoons minced fresh ginger 2 Tablespoons soy sauce 2 Tablespoons fresh limejuice 1 Tablespoon firmly packed brown sugar 10g finely slivered or chopped fresh basil leaves 10g finely slivered or chopped fresh mint leaves Fresh basil and mint sprigs (optional) Lime wedges (optional) Cooking Instructions: In a 3.6 - 4.5l saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes. Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes. While wild and white rice cook, heat olive oil in a 25-30cm skillet over medium-high heat. Add onion, garlic and ginger. Stir over medium heat until ginger is fragrant but not browned, about 2 minutes. Remove from heat. In a small bowl, mix together soy sauce, lime juice, and sugar until smooth. When rice is done, remove from heat and gently stir in onion -ginger mixture, soy sauce mixture, slivered basil, and slivered mint. Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (options). Recipe makes 6-8 servings Nutrition facts per serving: kcal: 209; Protein: 6g; Carbohydrates: 37.4g; Fiber: 3.1g; Fat: 4.6g; Cholesterol: 0g; Sodium: 491mg by schmidt — last modified 2010-09-28 20:14
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California Wild Rice Bangkok

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