| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 15g | 2g | 70g |
| sugars | fibre | protein | salt |
| 22g | 7g | 9g | 1.2g |
Although I love all the recipes I share with you, there’s a special place in my heart for the Manchurian Wild Rice Fried Rice. Raised on Texas soil, my heart pulses with a fondness for all things bright, bold, and heavily flavored. While my roots are steeped in Tex-Mex and Southern food traditions, this recipe allowed me to draw inspiration from Far East, resulting in this vibrant, warming dish that just speaks comfort. It’s a fun creation that draws a parallel between east and west, much like my culinary journey.
The Fusion of Flavors
This dish features an assortment of vegetables, showcasing their natural diversity and harmony when cooked together. The pleasing pop of color from the bell peppers to the fiery hint of the red chili and the sweet harmony brought in by pineapple and mango cubes, there are just so many layers to appreciate.
While the Manchurian Wild Rice alone stands out with its robust nutty flavor, it is beautifully complemented by the aromatic blends of soy sauce, dark sesame oil, and fresh cilantro. The roasted cashews deliver a delightful crunch, and the raisins are like little surprises of sweetness amidst the savory. The star indeed, though, is the Manchurian wild rice with its unique character.
Health Benefits
Aside from its taste, another reason I love this Manchurian Wild Rice Fried Rice is because of its abundant health benefits. Rich in antioxidants and vitamins, the medley of bell peppers, carrots, and onions boosts your immune system. The grains of wild rice are not only gluten-free, but are also a great source of protein and fiber. Plus, they are high in nutrients like folate, magnesium, phosphorus, zinc, and manganese. Cashews, a powerhouse of vitamins, minerals, and antioxidants, provide healthy monounsaturated fat and heart-protecting fatty acids. You also get a good dose of vitamin C from the pineapples and mango, which aids in maintaining healthy skin and boosting your immunity.
Dishes that Pair Well
What’s more, this versatile dish fares well on any occasion. It perfectly complements stir-fries, like stir-fried beef with ginger, and pairs well with a refreshing apple-kohlrabi salad.
The beauty of this dish is you can tailor it to your palate, making it as spicy, sweet, or savory as you’d like. Each forkful is a bite of culture and culinary craftsmanship, a testament to how much I love what I do – teaching, learning, experimenting, and most importantly, sharing my passion for food with people like you. So, why not take this flavorful journey with me, one recipe at a time?
What You’ll Need
- 2 cups Manchurian Wild Rice
- 4 cups Water
- 2 tablespoons Vegetable Oil
- 1 medium, finely chopped Onion
- 2 finely chopped Carrots
- 1 cup chopped Bell Peppers (assorted colors)
- 1 finely chopped Red Chilli
- 1 cup Pineapple, diced
- 1 cup Mango, diced
- 2 finely chopped Stalks of Green Onions
- 2 cloves minced Garlic
- 3 tablespoons Soy Sauce
- 1 tablespoon Dark Sesame Oil
- 2 teaspoons Sugar
- 1/2 cup Cashews, roasted
- 1/2 cup Raisins
- 1 tablespoon finely chopped fresh Cilantro (Coriander)
- Salt to taste
- Black pepper to taste
Method
Step One
First, in a large saucepan, bring the 4 cups of water to a boil. Add the 2 cups of Manchurian wild rice, reduce the heat to a simmer, cover the saucepan and cook for 40-45 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and set aside to cool.
Step Two
In a large skillet or wok, heat the 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion, carrots, bell peppers, and red chilli. Stir-fry them for about 5 minutes, or until the vegetables are tender.
Step Three
Add the diced pineapple and mango to the vegetable mixture in the skillet. Stir-fry for another 2-3 minutes until the fruits soften. Then add the minced garlic and the chopped green onions, stir-fry for another minute.
Step Four
In a small bowl, combine the 3 tablespoons of soy sauce, 1 tablespoon of dark sesame oil and 2 teaspoons of sugar. Stir until the sugar is fully dissolved.
Step Five
Add the cooked and cooled rice to the skillet with the vegetable and fruit mixture. Stir to combine. Then add the soy sauce mixture, stirring well to ensure everything gets coated. Add salt and black pepper according to your taste.
Step Six
Gently stir in the roasted cashews and raisins, making sure they are evenly distributed throughout the rice. Saute the mixture on low heat for about 2 minutes.
Step Seven
Finally, remove the skillet from heat, sprinkle the finely chopped fresh cilantro (coriander) over the top of the rice before serving. Enjoy your Manchurian Wild Rice Fried Rice.
