Wild Rice Blend Stir-Fry with Green Veggies

Wild Rice Blend Stir-Fry with Green Veggies

Rated:
Recipe Rating: 3.5625
Serves 4
A tangy mixture of sherry, orange juice and brown rice vinegar creates a bright sauce for this wild rice and vegetable stir-fry.
Ingredients: 
  • 1/2 cup sherry wine, divided
  • 3 tablespoons orange juice
  • 2 tablespoons brown rice vinegar
  • 1 teaspoon finely chopped fresh chile pepper, such as jalapeño
  • 1 teaspoon finely chopped fresh ginger
  • 1/4 medium white onion, chopped
  • 2 cups chopped kale or other dark leafy green
  • 1 cup shiitake mushrooms, stemmed and halved
  • 1 cup snap peas or broccoli florets
  • 2 1/2 cup frozen Engine 2 Plant-Strong® Organic Wild Rice Blend Grain Medley
  • 2 tablespoons sesame seeds, toasted
Method: 
In a small mixing bowl whisk together 1/4 cup of the sherry, orange juice, vinegar, chile and ginger. Set aside.

Heat a large skillet over medium heat until hot. Add onion and cook until beginning to brown and stick to the pan, about 4 minutes. Stir in remaining 1/4 cup sherry. Add kale, mushrooms and snap peas, and cook, stirring frequently, until softened, about 3 minutes. Stir in rice blend and orange juice mixture, and cook until most liquid is absorbed, rice is heated through and vegetables are crisp-tender, about 6 minutes. Remove from heat, garnish with sesame seeds and serve.
Nutritional Info: 
Per Serving: 160 calories (25 from fat), 2.5g total fat, 210mg sodium, 27g carbohydrates, (3 g dietary fiber, 4g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.