The recipe for Wild Rice Bangkok is a riff on a traditional Thai rice dish. This version uses California wild rice in addition to the traditional jasmine rice. The rice is flavored with chicken broth, garlic, onion, fresh ginger, fresh lime juice and a little brown sugar. The dish is garnished with fresh basil and mint leaves.
In a 4- to 5-quart 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 tender to bite and liquid is absorbed, about 20 to 25 more minutes.
While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Reduce heat to medium and add onion and garlic. Stir until onion is lightly browned, about 5 minutes. Add ginger and stir 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, basil and mint. Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (options).
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com
Nutrition per serving:
(excluding optional ingredients):
209 calories; 6 g protein; 37.4g carbohydrates; 3.1 g fiber; 4.6 g fat; 0 mg cholesterol; 491 mg sodium.