A tangy mixture of sherry, orange juice and brown rice vinegar creates a bright sauce for this wild rice and vegetable stir-fry.
Special Diets:
Ingredients
Method
In a small mixing bowl whisk together 1/4 cup of the sherry, orange juice, vinegar, chile and ginger. Set aside.
Heat a large skillet over medium heat until hot.
Add onion and cook until beginning to brown and stick to the pan, about 4 minutes.
Stir in remaining 1/4 cup sherry.
Add kale, mushrooms and snap peas, and cook, stirring frequently, until softened, about 3 minutes.
Stir in rice blend and orange juice mixture, and cook until most liquid is absorbed, rice is heated through and vegetables are crisp-tender, about 6 minutes.
Remove from heat, garnish with sesame seeds and serve.
Nutritional Info
Serving Size
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.