Wild Rice Stir-Fry with Snow Peas and Broccolini
With its delicate nutty flavor and sturdy texture, wild rice makes a delicious base for any number of different add-in ingredients.
INGREDIENTS | SERVES 6
- 3 tablespoons vegetable oil, or more if needed
- 4 cloves minced garlic
- 1 tablespoon minced fresh ginger
- 3 cups cooked wild rice
- ¼ pound snow peas, rinsed and trimmed
- 1 bunch broccolini, cooked until crisp-tender and chopped
- 1 (8-ounce) can water chestnuts, drained
- 1 bunch scallions, sliced
- ½ cup water mixed with 1 tablespoon cornstarch
- 5 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- Whole cashews, for garnish
Heat the oil in a large wok over medium to medium-high heat. Add the garlic, ginger, and wild rice and stir-fry for about 1 minute. Add the snow peas, broccolini, and water chestnuts and stir-fry for 3 to 4 minutes more, adding more oil if needed.
Add the scallions, water-cornstarch slurry, hoisin sauce, and soy sauce. Reduce the heat to medium-low and cover the wok for 2 to 3 minutes.
Uncover the wok and stir the mixture for 2 more minutes or until the vegetables are tender.
Spoon onto serving plates, garnish with cashews, and serve.
PER SERVING: Calories: 283 | Fat: 8 g | Protein: 10 g | Sodium: 608 mg | Fiber: 4.5 g | Carbohydrate: 46 g
Wild Rice Is Not a Rice?
Despite its name, wild rice is not a rice but rather is a grass native to the Great Lakes region. Typically, the rice requires thorough rinsing and lengthy cooking to tenderize the grains. But some markets now sell pre-cooked wild rice in vacuum-sealed foil packets that requires only a few moments of reheating to ready it for the table.