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Wild Rice Blend Stir-Fry with Green Veggies

Serves 4
Time 25 min
A tangy mixture of sherry, orange juice and brown rice vinegar creates a bright sauce for this wild rice and vegetable stir-fry.
  • 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 cups frozen Engine 2 Plant-Strong® Organic Wild Rice Blend Grain Medley
  • 2 tablespoons sesame seeds toasted

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.

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.
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