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
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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