California Wild Rice Bangkok
Wild rice adds a healthy and flavorful twist to a traditional Thai favorite. Recipe courtesy of California Wild Rice Advisory Board.
- 3½ cups reduced sodium chicken broth
- ¾ cup California wild rice
- ¾ cup u.s. jasmine or other long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 2 tablespoons minced fresh ginger
- 2 tablespoon soy sauce
- 2 tablespoon fresh lime juice
- 1 tablespoon firmly packed brown sugar
- ½ cup finely slivered or chopped fresh basil leaves
- ½ cup finely slivered or chopped fresh mint leaves
- fresh basil and mint sprigs
- lime wedges
- In a 4-5 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 white and wild rice are tender to bite and liquid is absorbed, about 20 minutes.
- While wild and white rice cook, heat olive oil in a 10-12 inch skillet over medium-high heat. Add onion, garlic and ginger. Stir over medium heat 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, slivered basil, and slivered mint. Transfer to a serving bowl; if desired, garnish with basil and mint sprigs and serve with lime wedges.