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Stir-Fried Wild Rice with Mushrooms

Stir-Fried Wild Rice with Mushrooms

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 Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 170 kcal

Ingredients

Wild Rice

  • 1 cup uncooked wild rice rinsed, then drained
  • 2 1/2 cups unsalted vegetable or chicken broth

Roasted Szechwan Pepper-Salt

  • 1/8 cup Szechwan peppercorns
  • 1/4 cup kosher salt

Stir-Fried Wild Rice with Mushrooms

  • 2 tablespoons olive oil
  • 2/3 cup thinly sliced leeks
  • 1/2 cup thinly sliced celery
  • 1/2 cup diced red bell pepper
  • 1 1/2 cups thinly sliced wild mushrooms I used shitake mushrooms
  • 1/2 cup thinly sliced scallions green and white parts
  • 2 1/2 cups baby bok choy
  • 2 tablespoons Chinese rice wine or dry sherry

Instructions

Wild Rice

  1. 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.
  2. 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

  1. 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.
    Szechwan Pepper-Salt
  2. Peppercorns will smoke, but be sure not to burn. Grind pepperorns and salt in a spice grinder.
    Szechwan Pepper-Salt
  3. Store in a clean dry jar, sealed airtight.

Stir-Fried Wild Rice with Mushrooms

  1. 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.
  2. Add the cooked wild rice and toss gently to mix. Sprinkle with the Szechwan Pepper-Salt to taste and toss to combine.
  3. 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 170 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 5151mg 215%
Potassium 279mg 8%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 5g 10%
Vitamin A 59.6%
Vitamin C 49.2%
Calcium 7.6%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.