In 5 quart pot bring broth to boil over high heat. Add wild rice, lower heat to low and cover. Simmer 15-20 minutes.
Stir in brown rice. Cover and simmer until tender and liquid is absorbed, about 1 hour.
While rice cooks, heat olive oil and sautee onion and garlic over medium-high heat until onion is lightly browned, about 5-7 minutes. Add ginger and stir until ginger is fragrant but not browned, about 2 minutes. Remove from heat.
In small bowl, mix soy sauce, lime juice and sugar.
When rice is finished gently mix onion-ginger mixture, soy sauce mixture, basil and mint.
Adapted from Wild Rice Bangkok, Healthy Cooking, February 2004.
|Serving Size: 1 Serving (165g)|
|Recipe Makes: 6|
|Calories from Fat: 33 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 674mg||23 %|
|Potassium 396mg||10 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 47.2g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Calories per serving: 267
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