Thursday, November 8 2012, 01:48 PM MST
Wild Rice and Turkey Stir-Fry with Edamame
As Aired On November 8, 2012
Recipe Courtesy of Victoria Topham, Pinon Market
2 C Dry brown rice, cooked according to package directions and cooled
1 C Dry wild rice, cooked according to package directions and cooled
2 Eggs, beaten
2 t Garlic, minced
2 t Ginger, minced
1 bunch Scallions, minced
1 C Red bell pepper, diced
1 C Green bell pepper, diced
1 C Carrots, shredded
2 C Frozen, shelled edamame, thawed (or use frozen peas)
1 ½ C Turkey, shredded
1 bunch Cilantro, chopped
1/4 C Low sodium soy sauce
3 T Sesame oil
¼ C Vegetable oil, divided
1.) Prep vegetables for stir fry and set aside.
2.) Cook rice according to package directions.
3.) Spread on a sheet pan to cool, cover and refrigerate overnight.
4.) Heat 2 t vegetable oil in large non-stick skillet over medium heat.
5.) Add beaten eggs and cook until set.
6.) Remove from pan and set aside.
7.) Return pan to heat and adjust heat to medium high.
8.) Add 1T vegetable oil.
9.) Add rice and cook in batches until rice begins to brown.
10.) Return cooked rice to pan and add remaining vegetable oil.
11.) Add garlic and ginger. Stir fry 1-2 minutes.
12.) Add peppers, edamame and carrots. Stir fry 1-2 minutes more.
13.) Fold in soy sauce and sesame oil. Heat through.
14.) Remove from heat and add shredded turkey, egg and cilantro.
*This is a creative way to utilize some of Thanksgiving’s leftover turkey. It offers an interesting punch of flavors and nutrition. The edamame, brown and wild rices offer fiber, chewy texture and only trace fats. Cold rice fries better than warm rice, so cook your rice the day before and refrigerate for the best results.
(Copyright 2012 Sinclair Broadcasting Group.)