a great vegetable recipe.....
Fried Wild Rice & Vegetables
1/3 cup wild rice
2/3 cup Basmati rice
6 oz bean sprouts
2 eggs
2 teaspoons water
salt, to taste
pepper, to taste
1/4 oz butter
6 tablespoons corn oil
2 stalks celery, thinly sliced diagonally
1 leek, finely shredded
1 clove garlic, crushed
1 teaspoon sesame oil
2 1/2 teaspoons sake or dry sherry
2 tablespoons light soy sauce
6 romaine lettuce leaves, shredded finely
celery leaves to garnish
Rinse wild and Basmati rice separately under cold running water. Cook wild rice in boiling salted water for 10 minutes. Add Basmati rice to pan and cook for 20 minutes. Rinse, drain and turn onto a plate.
1/3 cup wild rice
2/3 cup Basmati rice
6 oz bean sprouts
2 eggs
2 teaspoons water
salt, to taste
pepper, to taste
1/4 oz butter
6 tablespoons corn oil
2 stalks celery, thinly sliced diagonally
1 leek, finely shredded
1 clove garlic, crushed
1 teaspoon sesame oil
2 1/2 teaspoons sake or dry sherry
2 tablespoons light soy sauce
6 romaine lettuce leaves, shredded finely
celery leaves to garnish
Rinse wild and Basmati rice separately under cold running water. Cook wild rice in boiling salted water for 10 minutes. Add Basmati rice to pan and cook for 20 minutes. Rinse, drain and turn onto a plate.
Cool, then chill for several hours or overnight.
Soak bean sprouts in boiling water for 30 seconds; drain.
Beat eggs with 2 teaspoons water and seasoning. In an 8-inch skillet, heat butter, add egg and cook until underside is golden and top is set. Turn onto a flat surface; cool.
Soak bean sprouts in boiling water for 30 seconds; drain.
Beat eggs with 2 teaspoons water and seasoning. In an 8-inch skillet, heat butter, add egg and cook until underside is golden and top is set. Turn onto a flat surface; cool.
Roll up, golden-side outside, and slice thinly; set aside.
In a wok or frying pan, heat 2 tablespoons corn oil, add celery, leek and garlic and stir-fry for 2 minutes.
In a wok or frying pan, heat 2 tablespoons corn oil, add celery, leek and garlic and stir-fry for 2 minutes.
Add bean sprouts and stir-fry for 1 minute. Add 2 tablespoons corn oil, stir in rice and fry, stirring for 2 minutes.
Add sesame oil, sake or sherry and seasoning and stir-fry for 2 minutes. Turn into a warmed serving dish; sprinkle with soy sauce. Heat remaining corn oil in pan, add lettuce and stir-fry for about 2 minutes, until slightly wilted and glistening. Arrange around rice.
Add sesame oil, sake or sherry and seasoning and stir-fry for 2 minutes. Turn into a warmed serving dish; sprinkle with soy sauce. Heat remaining corn oil in pan, add lettuce and stir-fry for about 2 minutes, until slightly wilted and glistening. Arrange around rice.
Garnish with omelet slices and celery leaves.
Serves 4 .
Serves 4 .
Nutrition
Calories: 280
Protein: 2 g
Carbohydrates: 9 g
Sodium: 564 mg
Saturated Fat: 4 g
Fiber: 0 g
Vitamin A: 11 IU
Thiamine: 64 mg
Riboflavin: 69 mg
Niacin: 0 mg
Vitamin B6: 60 mg
Vitamin B12: 0 mcg
Calcium: 9 mg
Iron: 0 mg
Magnesium: 15 mg
Potassium: 75 mg
Zinc: 0 mg
Fat: 26 g
Cholesterol: 3 mg
Vitamin C: 4 mg
Calories: 280
Protein: 2 g
Carbohydrates: 9 g
Sodium: 564 mg
Saturated Fat: 4 g
Fiber: 0 g
Vitamin A: 11 IU
Thiamine: 64 mg
Riboflavin: 69 mg
Niacin: 0 mg
Vitamin B6: 60 mg
Vitamin B12: 0 mcg
Calcium: 9 mg
Iron: 0 mg
Magnesium: 15 mg
Potassium: 75 mg
Zinc: 0 mg
Fat: 26 g
Cholesterol: 3 mg
Vitamin C: 4 mg
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