Puffed wild rice from Cook Like a King: Recipes from My California Chinese Kitchen (page 257) by Chef Melissa King

  • canola oil
  • wild rice
  • Serves : 1 3/4 cups

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yellowtail crudo in ginger-citrus broth; Classic wedge with shiso ranch; Blistered snap and snow peas with cumin-shiso tzatziki; Pea soup with coconut milk, lap cheong, and green oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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