Wild basmati rice with orange-soy
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Basmati rice |
| ½ | cup | Water |
| 2 | tablespoons | Fresh orange juice |
| 1 | tablespoon | Soy sauce, low sodium |
| 1 | tablespoon | Dry sherry |
| ¼ | teaspoon | Hot pepper sauce |
| SAUCE | ||
| 1 | tablespoon | Butter flavored canola oil |
| ¼ | cup | Chopped pecans -- pan |
| Roasted | ||
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | White wine |
Directions
Use steamer to steam rice in the liquids listed. Roast nuts in a dry pan, add the oil, and the wine. Stir in the cilantro and stir in cooked rice. Stir to mix. Serve with milder meat entrees and/or salads.
PANTRY - try Sri-ra-cha, an Asian chili pepper sauce (Recommended by KM at McRecipe, 1996) Recipe By : adapted from Wild Chinese Rice (ChopStix)
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