Wild Rice with Tuna Thai Style
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Of course, quail eggs can be replaced with one chicken egg, and coconut oil can be substituted with butter. Adjust the spiciness to your taste by adding more pepper. This dish is self-sufficient, but if you omit the tuna, it can serve as an excellent side dish.
Ingredients
- Wild rice - 7.1 oz
- Onion - 1 head
- Garlic - 3 cloves
- Carrot - 1 piece
- Grated Ginger Root - 1 teaspoon
- Quail Egg - 6 pieces
- Canned tuna in its own juice - 1 can
- Meyer Lemon Juice - 1 tablespoon
- Fresh Mint - to taste
- Soy Sauce - 2 tablespoons
- Mild Chili Spice - a pinch
- Coconut Milk - 2 tablespoons
Step by Step guide
Step 1
Rinse the rice and soak it for 30 minutes.
Step 2
Cook the rice. Wild rice takes longer to cook than white rice, about 45 minutes.
Step 3
Chop the onion, garlic, and carrot into small cubes.
Step 4
Grate the ginger (about a 3 cm piece).
Step 5
In a heavy-bottomed skillet, heat the coconut oil.
Step 6
Add a pinch of red pepper to the heated oil along with the vegetable mixture — onion, garlic, ginger, and carrot. Stir vigorously until fragrant, until the vegetables are browned. Reduce the heat to medium.
Step 7
In a separate bowl, mix the eggs and soy sauce well.
Step 8
Add the egg mixture to the vegetables, stirring quickly until the eggs are set.
Step 9
Add the tuna and simmer for 7 minutes.
Step 10
Finely chop the mint. Add the mint and lemon juice to the vegetables with the tuna.
Step 11
Stir in the cooked rice into the skillet with the vegetables and tuna. Mix well and remove from heat.
Step 12
Let it sit for 10 minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.