Having a bad day? Feeling down about things? That was me a few days ago. Then I walked to my mailbox and found a surprise package waiting for me from the marvelous Kalyn. Who doesn't love a surprise package? Seek counseling if you don't. I ran back to my house and opened it, to find three beautiful bowls from Kalyn's travel to San Francisco and Chinatown. Each one is different, and fits into the palm of my hand perfectly. Since I love to eat one bowl meals, I was beyond delighted. And the fact that Kalyn thought to do this made them all the more special. I do love material objects, (see another surprise package), but I love kind friends even more.
I was planning to make fried wild rice for Weekend Herb Blogging, the terrific event that Kalyn started at Kalyn's Kitchen some time back. And I knew the little dishes would be perfect for it. And, as you will see, they were. This week WHB is being hosted by the talented Mele Cotte. There are always lots of wonderful herby recipes in the Roundup, so do go check it out at her site.
And look how special left over spicy sesame noodles look in the third one?
This is a great little recipe. It's simple to make and isn't really fried rice as we usually know it. For one, it's made with wild rice, which isn't rice at all. It's a member of the grass family. The only oil used here is sesame oil and it degrades quickly if you cook with it too long. So the ingredients aren't really fried. The herb of choice is my favorite, cilantro. It's also the offical favorite herb of WHB, as determined in a prior election. It tastes wonderful in this recipe, along with the ginger root, garlic and hoisin sauce. Another good thing about this recipe is that the wild rice can be cooked just before you make this dish. Normally, fried rice doesn't work very well unless the rice has been made well in advance and cooled. Wild rice isn't sticky, so you can use it right after it's done cooking. You can make this recipe on the spur of the moment, and it's a great way to use up vegetable odds and ends. I enjoyed it a great deal. My only complaint is that it makes enough for just 2 people. Double it if you have more people to serve or make a lot of other dishes with it.
Stir-Fried Wild Rice (Cilantro)
2 cups stock (vegetable or chicken)
1 cup wild rice
1/4 cup sesame oil
1/2 cup chopped bok choy
1 Tbs. chopped garlic
1 Tbs. chopped fresh ginger
1/4 cup julienned red bell pepper
1/4 cup diced poblano chili
1/4 cup bean sprouts
1/4 cup chopped scallions
2 Tbs. hoisin sauce
2 Tbs. chopped fresh cilantro
1 tsp. fresh lime juice
Note: I was a bit generous with my veggies. I would say they tended to be leaning more towards 1/2 cup, rather than 1/4 cup.
In a saucepan over medium-low heat, combine the stock and wild rice. Cover and cook until tender, 40 to 50 minutes. Remove from the heat and let stand for 10 minutes.
In a wok over high heat, warm the sesame oil. When hot, add the bok choy and stir-fry for 15 seconds. Add the garlic and ginger and stir-fry for 15 seconds. Stir in the bell pepper, poblano chili, bean sprouts and scallions, then stir in the wild rice. Add the hoisin sauce, cilantro and lime juice and stir to mix. Serve immediately.