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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.

Ingredients: 

Ingredients: 

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3 Tbs. frozen lemonade concentrate
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2 Tbs. low-sodium soy sauce
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1 Tbs. sesame oil
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2 Tbs. vegetable oil
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2 cups sliced mushrooms
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3 Tbs. minced garlic
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4 oz. snow peas, trimmed
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4 oz. green beans, trimmed
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1 10.5-oz. pkg. garlic-flavored or Asian-flavored baked tofu, cubed
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1 10.5-oz. pkg. precooked wild rice

Instructions: 

  1. Whisk together lemonade concentrate, soy sauce, sesame oil and 2 Tbs. water in small bowl.
  2. 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.
  3. 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.

Nutrition Information: 

Calories: 
352
Protein: 
18 g
Total Fat: 
17 g
Saturated Fat: 
2 g
Carbohydrates: 
33 g
Cholesterol: 
mg
Sodium: 
673 mg
Fiber: 
6 g
Sugar: 
9 g
Yield: 
Serves 4