Stir-Fried Wild Rice
Prized for its nutty flavor and pleasantly chewy texture, wild rice is not a true rice at all. Its actually the seed of a marsh grass native to the northern Great Lakes region, where it is harvested by Native Americans. Wild rice is also farmed elsewhere in the Midwest as well as in California and Canada.
Ingredients:
- 2 cups chicken stock
- 1 cup wild rice
- 1/4 cup sesame oil
- 1/2 cup chopped bok choy
- 1 Tbs. chopped garlic
- 1 Tbs. chopped fresh ginger
- 1/4 cup julienned red bell pepper
- 1/4 cup diced poblano chili
- 1/4 cup bean sprouts
- 1/4 cup chopped scallions
- 2 Tbs. hoisin sauce
- 2 Tbs. chopped fresh cilantro
- 1 tsp. fresh lime juice
Directions:
In a saucepan over medium-low heat, combine the stock and wild rice. Cover and cook until tender, 40 to 50 minutes. Remove from the heat and let stand for 10 minutes.
In a wok over high heat, warm the sesame oil. When hot, add the bok choy and stir-fry for 15 seconds. Add the garlic and ginger and stir-fry for 15 seconds. Stir in the bell pepper, poblano chili, bean sprouts and scallions, then stir in the wild rice. Add the hoisin sauce, cilantro and lime juice and stir to mix. Serve immediately.
In a wok over high heat, warm the sesame oil. When hot, add the bok choy and stir-fry for 15 seconds. Add the garlic and ginger and stir-fry for 15 seconds. Stir in the bell pepper, poblano chili, bean sprouts and scallions, then stir in the wild rice. Add the hoisin sauce, cilantro and lime juice and stir to mix. Serve immediately.
Williams-Sonoma Kitchen.