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Asian-Style Wild Rice Saute
1/2 cup of chopped onions
1/3 cup of chopped celery
1/3 cup of whole kernel corn
1/3 cup of chopped sweet red pepper
1 cup of wild rice
1/4 cup of apple juice
5 cups of chicken stock
1 cup of long-grain white rice
2 tablespoons of chopped fresh parsley
1 teaspoon of soy sauce
1/2 teaspoon of dark sesame oil
1/4 teaspoon of crushed red pepper flakes
Coat a Dutch oven with no-stick spray and place over medium-high heat
until hot. Add the onions, celery, corn, and red peppers. Cook,
stirring, for 5 minutes, or until the onions are soft but not browned.
Add the wild rice and apple juice. Cook, stirring, for 5 minutes, or
until the liquid evaporates. Add the stock. Bring to a boil. Reduce the
heat to medium, cover, and cook for 10 minutes. Add the white rice and
stir. Cover and cook for 30 minutes, or until the wild rice is tender.
Add the parsley, soy sauce, oil, and red pepper flakes. Stir well.
Serves 8. |
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