Asian Wild Rice Recipe

Name: Asian Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups (825 ml) chicken broth; 1/4 cup (60 ml) dry sherry; 2 tbsp (30 ml) light soy sauce; 1/2 tsp (2 ml) Chinese chili sauce; 1/2 tsp (2 ml) salt; 1 tsp (5 ml) grated orange peel; 3 tbsp (45 ml) unsalted butter; 1/2 cup (125 ml) minced onion; 3 cloves garlic, finely minced; 1-1/2 cups (350 ml) brown rice, wild rice, red rice, or a multigrain rice mix; 2/3 cup (150 ml) dried currants; 1/2 cup (125 ml) chopped cilantro (fresh coriander) or fresh basil; 3/4 cup (175 ml) pecan halves

Servings: persons

3-1/2 cups (825 ml) chicken broth
1/4 cup (60 ml) dry sherry
2 tbsp (30 ml) light soy sauce
1/2 tsp (2 ml) Chinese chili sauce
1/2 tsp (2 ml) salt
1 tsp (5 ml) grated orange peel
3 tbsp (45 ml) unsalted butter
1/2 cup (125 ml) minced onion
3 cloves garlic, finely minced
1-1/2 cups (350 ml) brown rice, wild rice, red rice, or a multigrain rice mix
2/3 cup (150 ml) dried currants
1/2 cup (125 ml) chopped cilantro (fresh coriander) or fresh basil
3/4 cup (175 ml) pecan halves

1
In a small bowl, mix the sauce ingredients.
2
In a 2-1/2 qt.
3
saucepan, saute the onion and garlic in butter until the onion is translucent, about 3 minutes.
4
Add the rice and cook until heated through, about 5 minutes, stirring frequently.
5
Add the currants to the sauce and bring to a low boil, stirring occasionally.
6
Cover, reduce heat to low and simmer until the rice is tender, about 45 minutes.
7
If necessary, add a little water or broth toward the end of the cooking if the rice seems about to scorch.
8
At this point, you may proceed or refrigerate.
9
Reheat the rice in a 325 degree (175 C.) oven for 20 minutes, or in the microwave oven for a few minutes.
10
Stir in the cilantro and pecans.
11
Serve at once.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3-1/2 cups (825 ml) chicken broth, 1/4 cup (60 ml) dry sherry, 2 tbsp (30 ml) light soy sauce, 1/2 tsp (2 ml) Chinese chili sauce, and more.

Yes, Asian Wild Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions