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Chef with red wine glass


Like Bangkok itself, this recipe is destined to become a historical treasure.

Makes 6 to 8 side-dish servings.


• 3 1/2 cups reduced-sodium chicken broth
• 3/4 cup California wild rice
• 3/4 cup jasmine or other long-grain white rice
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 tablespoons minced fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon firmly-packed brown sugar
• 1/2 cup finely slivered or chopped, fresh basil leaves
• 1/2 cup finely slivered or chopped, fresh mint leaves
• Fresh basil and mint sprigs (optional)
• Lime wedges (optional)


In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.

Stir in white rice. Cover tightly, and simmer until tender to bite and liquid is absorbed, 20 to 25 more minutes.

While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Reduce heat to medium and add onion and garlic. Stir until onion is lightly browned, about 2 minutes. Add ginger and stir until ginger is fragrant but not browned, about 1 minute. Remove from heat.

In a small bowl, mix together soy sauce, lime juice, and sugar until smooth.

When rice is done, remove from heat and gently stir in onion-ginger mixture, soy sauce mixture, basil and mint.

Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (optional).

Recipe courtesy of the California Wild Rice Advisory Board

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