Wild rice with chicken, broccoli, bok choy, and garlic-chile crunch from Grains for Every Season: Rethinking Our Way with Grains (page 300) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • emily_3s6em8 on January 22, 2026

    Delicious, easy, used Napa cabbage instead of bok choy and it was great

  • metacritic on November 09, 2022

    Really good. I added extra liquid, knowing wild rice's propensity to absorb liquid and the very slow rate at which it becomes tender and blooms. I likely should have stuck to the recipe. That said, it was flavorsome, replete with veggies and chicken. The rice was more background than the foreground of the dish, which wasn't what I was expecting, but it likely yielded a more balanced dish than what I had in my mind's eye. That is, I thought the main ingredient would be rice. Instead, the chicken and veggies made up the greater part of the dish. I used chili oil from Fuschia Dunlop, which worked really well, and added a glug of olive oil. Everyone loved it.

  • clkandel on March 16, 2022

    Delicious and flavorful. I thought this was a little salty, so next time I will use less soy sauce (I already use low sodium). I'd like the broccoli a little crisper so I'll add that closer to when the rice will be done. I didn't have bok choy on hand, so I added some spinach, which worked fine.

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