Inspired by fellow bloggers Annarasa and D.K., I’m trying out some Malaysian cuisine this week as part of the A.W.E.D. (A World of Epicurian Delights) event hosted by Annarasa. Beautiful, flavorful Malaysia inspires a soup loaded with flu-fighting foods, the perfect quick fix cure for your change-of-seasons cold.
Total Time: 30 minutes
Work Time: 15 minutes
1 onion, diced
2T fresh ginger, or about a 2″ knob, minced
1 chile pepper, seeds and ribs removed if you don’t like it hot, minced
1 pinch salt
1 small cinnamon stick
1 c wild rice
2/3 c orange juice
1 T shoyu
Gomasio (sesame seeds with sea salt)for garnish
Cilantro for garnish
1) Heat EVOO over medium-high heat in a 3 quart saucepan or dutch oven.
2) Add onion, ginger, chile pepper, and salt. Saute 5 minutes until onion is translucent and mixture is fragrant.
3) Add cinnamon stick, water, and wild rice. Bring to a boil and simmer until rice is al dente, about 20 minutes.
4) Add orange juice and shoyu. Stir and simmer just a few minutes to blend flavors.
5) Discard cinnamon stick. Ladle into bowls. Garnish with gomasio and cilantro and serve.