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2 tsp vegetable oil
2 tsp dark or toasted sesame oil
1 onion, finely chopped
2 garlic cloves
2 tsp finely grated fresh ginger, or 2 tbsp finely chopped fresh ginger
3/4 cup wild rice
284-mL can undiluted chicken broth
3 cups water
1/2 tsp salt
14-g pkg dried sliced mushrooms, such as cep, oyster or chanterelle, about 1/2 cup
1 cup long-grain rice
4 green onions, thinly sliced
1/2 cup toasted pecans, coarsely chopped (optional)
In a large wide saucepan, heat oils over medium heat. Add onion, garlic and ginger. Cook, stirring often, for 5 minutes. Add wild rice and stir until grains are coated. Add broth, water and salt. Cover and bring to a boil. Reduce heat to low and simmer gently for 40 minutes.
Meanwhile, rinse mushrooms with cold water to remove any sand. Slice large pieces into strips. After wild rice has cooked for 40 minutes, stir in mushrooms and long-grain rice. Cover and continue simmering until rice is tender and liquid is absorbed, from 20 to 25 minutes. Remove from heat. Stir in green onions and pecans.
Calories 183, Protein 6g, Carbohydrates 33g, Fat 3.1g, Fibre 1.6g, Sodium 385mg.
Fresh ginger and toasted sesame oil liven up this mix of wild rice and exotic mushrooms--and there's nothing ordinary about the texture blend.