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.
Prep Time
5 minutes
Cook Time
45 minutes
Servings
6
Serves 6.
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.
Serves 6.
Williams-Sonoma Kitchen.
Rated 5 out of
5 by
MichDD from
This was a hit!I needed a side dish for egg rolls we were serving as a main dish, and all I had on hand was wild rice. We had a vegetarian in the crowd so we made the rice with water instead of chicken stock, and we diced the red pepper instead of julienne-style but followed the recipe exactly except for those two tweaks. It was a huge hit, and we will definitely make it again. I imagine it would be great with added shrimp or chicken for an easy one-pot meal as well.
