Wild Rice Bangkok
By August 13, 2012Published:
- Yield: 6-8 Servings
Like Bangkok itself, this recipe is destined to become a historical treasure. Wild rice adds a healthy and flavorful twist to a traditional Thai favorite.
Recipe courtesy of: California Wild Rice Advisory Board
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
- 3 1/2 cups reduced-sodium chicken broth
- 3/4 cups California Wild Rice
- 3/4 cups jasmine or other long-grain white rice
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- fresh basil mint sprigs (optional)
- 2 tbsp minced fresh ginger
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar firmly packed
- 1/2 cup basil leaves finely slivered or chopped
- 1/2 cup fresh mint leaves finely slivered or chopped
- lime wedges (optional)
- 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 white and wild rice are tender to bite and liquid is absorbed, 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. 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, soy sauce mixture, slivered basil, and slivered mint.
- Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (optional).