Thai for Two Forbidden Wild Rice

Lori McLain, Denton, TX
2021 wild rice recipe contest finalist

    ¾ cup fresh or frozen pineapple chunks
    1 clove garlic, minced
    1 tsp grated fresh ginger
    8 tbsp chopped green onion, divided
    ½ cup finely diced red onion
    3 tbsp toasted sesame oil, divided
    ¼ cup diced carrots
    ¼ cup frozen shelled edamame
    2 cups cooked wild rice
    1 cup cooked, chopped Just Bare® Boneless Skinless Chicken Breast Fillets
    2 tsp chili paste
    1 tbsp soy sauce
    2/3 tbsp honey roasted cashews, divided
    3 tbsp chopped fresh cilantro

In a large skillet, sauté pineapple, garlic, ginger, 6 tbsp green onion, and red onion in 1 tbsp oil until pineapple starts to caramelize. Stir in carrots and edamame; sauté 3-5 minutes, stirring frequently. Add remaining oil and wild rice; cook 2-4 minutes. Add chicken, chili paste, soy sauce, and ½ cup cashews; heat through. Garnish with cilantro and remaining cashews and green onion.

2 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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