Up until yesterday, I had planned to do a wild rice salad for this recipe swap.
Some pecans, some dried cherries, some diced red onions, and an orange vinaigrette. Yum right?
But Asian food has been calling my name lately.
It started with this. I read it, cover to cover.
Inspired by Dave Chang and his adorable rags to riches story, I even started eating Ramen again.
(I had stopped after I ate 2 million packages of it in college.)
I’ve also become quite the Ching-He Huang fan, watching all the Ching videos on CookingChannelTV.com, eating Congee for breakfast all last week per her recommendtion, and making three recipes from her book for dinner last night.
So today, I found myself drawn not to that salad I’d originally planned, but more towards something savory and (vaguely) Asian: Fried rice.
For successful fried rice, always start with COLD rice.
Fried Wild Rice with sausage
- 1 t bacon grease
- 2 sausages (breakfast link size), casing removed
- 1/2 C white rice
- 1/2 C steamed wild rice*
- 1/4 C diced red bell pepper
- 1/3 C sliced green onions
- 1 egg, very lightly beaten
- Soy sauce, to taste
Brown the sausage in the bacon grease until almost done, breaking it up as you go. Add both rices, and the veggies. Cook for 2 minutes, stirring constantly. Add the egg, stirring slowly. Allow it to cook, but stir often enough that it breaks into small pieces. Add 5-10 dashes of soy sauce, and serve hot.
*To cook the wild rice, add 1 C rice to 3 C water in a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to 1 hour, until all water is absorbed and rice is split open.
This is comfort food for a lazy Sunday.