Wild Szechuan Sidedish
- 2 pkgs (7.5 oz ea) frozen green beans and almonds, thawed (reserve almonds)
3 cups cooked wild rice
½ cup Sriracha sauce (or General Tso sauce)
¼ cup finely chopped cilantro
In large skillet, combine all ingredients. Cook, stirring constantly until heated through. Sprinkle with almonds.
Tip: Make into an entree by adding 2 cups of cooked, cubed Gold’n Plump® Boneless/Skinless Split Chicken Breast.8 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council