Wild rice is not actually a rice at all but a grass native to the Great Lakes region. Its chewy texture and nutty flavor distinguish it as arguably the most flavorful grain in the pantry.
Makes 4 servings
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth plus water to measure 3 cups|
|3/4||cup wild rice, rinsed|
|1||cup orange juice|
|2||tablespoons reduced-sodium teriyaki sauce|
|2||cloves garlic, minced|
|3/4||pound boneless skinless chicken thighs, cut into thin strips|
|Nonstick cooking spray|
|1/4||cup dried currants|
|1||orange, peeled and separated into segments|
|8||ounces (2-1/2 to 3 cups) fresh snow peas or 1 package (8 ounces) frozen snow peas, thawed|
|3||teaspoons grated orange peel, divided|
|3||green onions, thinly sliced diagonally|
|1/3||cup chopped fresh cilantro|
- Combine chicken broth mixture and rice in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 45 to 55 minutes or until rice is tender. Drain off any excess liquid. Keep warm.
- Blend orange juice, teriyaki sauce, cornstarch, honey and garlic in small bowl until smooth.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Pour orange juice mixture and currants into skillet; boil, uncovered, 3 minutes. Add orange segments, snow peas and 1-1/2 teaspoons orange peel. Cook and stir 2 minutes or until heated through. Stir in onions and cilantro. Spoon over rice. Sprinkle with remaining 1-1/2 teaspoons orange peel.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||7 %|
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