Fried Wild Blend Rice Food

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

FRIED WILD RICE WITH MUSHROOMS

Steps:

• To make golden egg threads, heat a small nonstick frying pan over medium heat until hot.
• Add 2 tsps.
• cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan.
• Cook the egg until barely set; turn once and cook the other side about 30 seconds.
• Remove and let cool.
• Cut into thin shreds.
• Heat a wok over medium high heat until hot.
• Add the cooking oil, ginger, and garlic and stir fry for 10 seconds.
• Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes.
• Reduce the heat to medium low.
• Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth.
• Toss to mix well.