Artichokes Stuffed With Savory Wild Rice
Rinse wild rice in a colander under cool running water until water runs clear. Add wild rice to boiling broth (or water with 2 teaspoons salt) in a 1½ – quart saucepan and return to a boil. Reduce heat; cover and simmer 45 to 50 minutes, or until kernels burst and wild rice is tender. Drain excess liquid, if necessary, and cool wild rice. You should have 2 cups cooked wild rice.
Meanwhile, trim off the stems, fibrous lower leaves and prickly tops from the artichokes. Rub all cut surfaces with the lemon wedge. Place artichokes in a steamer and steam over boiling water for about 30 minutes, or until a petal near center pulls out easily. Remove from steamer, cut each artichoke in half lengthwise and scrape out fuzzy choke. Set halves aside.
Place a wok or sauté pan over medium-high heat until hot. Add vegetable oil, stirring to coat. Add ham, bell pepper and green onions; stir-fry for 1 minute. Add cooked wild rice, soy sauce, sesame oil, salt and white pepper and toss to mix well. Fill artichoke halves with stir-fried wild rice mixture. Serve warm.
Compliments of California Wild Rice Advisory Board
Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day. It's guaranteed to chase the winter blues away.Wild Rice Winter Soups: