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Asian Wild Rice
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Exotic variation of fried rice.



  • Sauce:
  • 3-1/2 cups (825 ml) chicken broth
  • 1/4 cup (60 ml) dry sherry
  • 2 tbsp (30 ml) light soy sauce
  • 1/2 tsp (2 ml) Chinese chili sauce
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) grated orange peel
  • Rice:
  • 3 tbsp (45 ml) unsalted butter
  • 1/2 cup (125 ml) minced onion
  • 3 cloves garlic, finely minced
  • 1-1/2 cups (350 ml) brown rice, wild rice, red rice, or a multigrain rice mix
  • 2/3 cup (150 ml) dried currants
  • 1/2 cup (125 ml) chopped cilantro (fresh coriander) or fresh basil
  • 3/4 cup (175 ml) pecan halves
  • In a small bowl, mix the sauce ingredients.
  • In a 2-1/2 qt. saucepan, saute the onion and garlic in butter until the onion is translucent, about 3 minutes.
  • Add the rice and cook until heated through, about 5 minutes, stirring frequently.
  • Add the currants to the sauce and bring to a low boil, stirring occasionally.
  • Cover, reduce heat to low and simmer until the rice is tender, about 45 minutes.
  • If necessary, add a little water or broth toward the end of the cooking if the rice seems about to scorch.
  • At this point, you may proceed or refrigerate.
  • Reheat the rice in a 325 degree (175 C.) oven for 20 minutes, or in the microwave oven for a few minutes.
  • Stir in the cilantro and pecans.
  • Serve at once.
A fun recipe derived from the Chopstix cookbook.

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