Adapted from Barbara Tropp's China Moon Cookbook. The original recipe calls for the wild rice to be cooked in China Moon Infusion, which is chicken stock infused with garlic, onion, ginger, chili and lemongrass.
Prep Time10minutes
Cook Time1hour10minutes
Total Time1hour20minutes
Servings6
Calories170kcal
Ingredients
Wild Rice
1cupuncooked wild ricerinsed, then drained
2 1/2cupsunsalted vegetable or chicken broth
Roasted Szechwan Pepper-Salt
1/8cupSzechwan peppercorns
1/4cupkosher salt
Stir-Fried Wild Rice with Mushrooms
2tablespoonsolive oil
2/3cupthinly sliced leeks
1/2cupthinly sliced celery
1/2cupdiced red bell pepper
1 1/2cupsthinly sliced wild mushroomsI used shitake mushrooms
1/2cupthinly sliced scallionsgreen and white parts
2 1/2cupsbaby bok choy
2tablespoonsChinese rice wine or dry sherry
Instructions
Wild Rice
To cook wild rice in rice cooker, place wild rice and 2 1/2 cups broth in rice cooker bowl. Cook using white rice setting. Let steam an additional 30 minutes on warm after rice is done. Spread cooked wild rice on a cookie sheet and let cool completely.
To cook wild rice on the stove, place wild rice and 2 cups broth in a saucepan. Bring to a boil, then reduce heat to simmer, cover tightly and cook for 20 minutes. Remove from heat and let sit undisturbed for 20 minutes. Stock should be absorbed. If the rice is overly firm and dry, sprinkle with additional stock and cook, covered, over low heat until liquid is absorbed and rice is pleasantly soft. Spread cooked rice on a cookie sheet and let cool competely.
Roasted Szechwan Pepper-Salt
Combine Szechwan peppercorns and salt in a skillet and toast over medium-low heat until salt turns off-white and peppercorns are fragrant, about 5 minutes.
Peppercorns will smoke, but be sure not to burn. Grind pepperorns and salt in a spice grinder.
Store in a clean dry jar, sealed airtight.
Stir-Fried Wild Rice with Mushrooms
Heat oil in a wok or large skillet. Add leeks and toss for 2 minutes. Add celery and red bell pepper and toss for 1 minute. Add mushrooms and half of the scallions, and toss for 1 1/2 minutes more. Add bok choy and toss until they are hot and mushrooms begin to render their juices, about 2 more minutes. Add rice wine and toss to blend.
Add the cooked wild rice and toss gently to mix. Sprinkle with the Szechwan Pepper-Salt to taste and toss to combine.
Before serving, garnish with reserved scallion rings.
Recipe Notes
The recipe for the Szechwan Pepper-Salt makes a lot more than you will need for this dish. Store the pepper salt in a jar and use in place of salt and pepper. It is very fragrant. I cooked the wild rice in a rice cooker. There was some liquid left after cooking, but it was absorbed into the rice when I cooled it on the cookie sheet.
Nutrition Facts
Stir-Fried Wild Rice with Mushrooms
Amount Per Serving
Calories 170Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 5151mg224%
Potassium 279mg8%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 2980IU60%
Vitamin C 40.6mg49%
Calcium 76mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.