Wild rice actually isn't a rice at all, it's a long grain grass.
Wild rice is found in naturally in the Great Lakes region of the US and is harvested by local Native Americans. Recently, it's production has spread to California and Midwestern states. It has a chewy texture with a nutty flavor.There are many methods to cook wild rice. However, stir-frying wild rice compliments its flavor and texture very well. Add this to my Recipe Box.
Instructions
1. Clean the rice by placing it into a medium bowl and filling it with cold water. Stir with your hands and then let it sit for a few minutes.
2. Scoop the debris off the top. Pour the water out with a mesh strainer.
3. Pour chicken stock and wild rice into the sauce pan and turn on the stove top. Cover and cook for about 40 minutes, until nearly tender, then remove from heat.
4. Cut all vegetables into bite sized pieces. Chop the garlic and ginger and set them aside.
5. Heat the oil in the wok over med-high heat. Test the hotness of the oil by dropping a touch of water onto the pan. If it sizzles, it's ready. If it doesn't, wait a little longer, and try again until it does.
6. Add the bok choy or substitute, garlic and ginger and fry for 15 seconds.
7. Stir in the pepper, chili, scallions, bean sprouts and wild rice and cook for a few minutes.
8. Stir in the hoisin sauce, cilantro and lime juice and then serve.
Tags: garlic ginger, wild rice, Wild rice