Stir-Fried Wild Rice
Now that wild rice is available pre-cooked and vacuum-packed in many supermarkets, you no longer have to boil it an hour to enjoy its nutty flavor.
3 Tbs. frozen lemonade concentrate
2 Tbs. low-sodium soy sauce
1 Tbs. sesame oil
2 Tbs. vegetable oil
2 cups sliced mushrooms
3 Tbs. minced garlic
4 oz. snow peas, trimmed
4 oz. green beans, trimmed
1 10.5-oz. pkg. garlic-flavored or Asian-flavored baked tofu, cubed
1 10.5-oz. pkg. precooked wild rice
- Whisk together lemonade concentrate, soy sauce, sesame oil and 2 Tbs. water in small bowl.
- Heat 1 Tbs. vegetable oil in wok over medium heat. Stir-fry mushrooms and garlic in oil 5 minutes, or until mushrooms begin to brown. Add snow peas and green beans, and cook 2 minutes more, or until just tender. Remove vegetables from wok.
- Heat remaining vegetable oil in wok. Add tofu and rice, and stir-fry 5 minutes, or until tofu begins to brown. Stir in lemonade mixture. Fold in vegetables, and cook 2 to 3 minutes more, or until rice is coated with sauce and vegetables are heated through.