Scrambled Wild Rice

    1 tsp sesame oil
    2 cups frozen oriental vegetable blend*, thawed
    2 cups cooked wild rice
    2 tbsp reduced-sodium teriyaki sauce
    1/2 tsp ground ginger
    4 eggs, beaten

    *Broccoli, mushrooms, green beans and onion or similar blend.

In 10-inch omelet pan or skillet, stir together oil, vegetables, wild rice, teriyaki sauce and ginger. Cook over medium-high heat, stirring frequently, until heated through. Pour in eggs. Cook, gently turning with inverted pancake turner, until eggs are thickened and no visible liquid egg remains.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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