Asian Wild Rice

Name: Asian Wild Rice
Ingredients: 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; 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

13 ingredients

11 steps

Ingredients

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
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

Directions

1

In a small bowl, mix the sauce ingredients.
2

In a 2-1/2 qt.
3

saucepan, saute the onion and garlic in butter until the onion is translucent, about 3 minutes.
4

Add the rice and cook until heated through, about 5 minutes, stirring frequently.
5

Add the currants to the sauce and bring to a low boil, stirring occasionally.
6

Cover, reduce heat to low and simmer until the rice is tender, about 45 minutes.
7

If necessary, add a little water or broth toward the end of the cooking if the rice seems about to scorch.
8

At this point, you may proceed or refrigerate.
9

Reheat the rice in a 325 degree (175 C.) oven for 20 minutes, or in the microwave oven for a few minutes.
10

Stir in the cilantro and pecans.
11

Serve at once.