Like Bangkok itself, this recipe may be destined to become a historical treasure. Wild rice adds a healthy and flavorful twist to a traditional Thai favorite.
Recipe courtesy of the California Wild Rice Advisory Board.
- 3 1/2 cups reduced-sodium chicken broth
- 3/4 cup California wild rice
- 3/4 cup jasmine or other long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 2 tablespoons minced fresh ginger
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon firmly-packed brown sugar
- 1/2 cup finely slivered or chopped, fresh basil leaves
- 1/2 cup finely slivered or chopped, fresh mint leaves
- Fresh basil and mint sprigs (optional)
- Lime wedges (optional)
- 1 In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.
- 2 Stir in white rice. Cover tightly, and simmer until tender to bite and liquid is absorbed, 20 to 25 more minutes.
- 3 While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Reduce heat to medium and add onion and garlic. Stir until onion is lightly browned, about 2 minutes. Add ginger and stir until ginger is fragrant but not browned, about 1 minute. Remove from heat. In a small bowl, mix together soy sauce, lime juice, and sugar until smooth. When rice is done, remove from heat and gently stir in onion-ginger mixture, soy sauce mixture, basil and mint. Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (optional).
- 4 Makes 6 to 8 side-dish servings.