Almond Wild Rice Stir Fry

Combine the rice, stock, garlic powder, dried basil, red chile flakes, soy sauce, and butter in a small sauce pan. Bring to a boil, reduce heat to a simmer, cover and cook for 45-50 minutes. If I don’t have the stock on hand, water with a little chicken bouillon works great.

I like to make this around lunch time or the day before and then put it in the fridge for later. When using rice in a stir-fry, it’s better if it’s precooked and cold but doesn’t have to be.

For the stir fry, saute onion, mushrooms and garlic in peanut oil until soft over medium heat. Add carrots and cook until tender. Next add peas and almonds. Cook for a few minutes, then add cold rice and heat through. I serve this with chicken or beef that I’ve marinated and then stir-fried.

The possibilities and the combination’s are endless.