Asian Green Tea Bbq Wild Rice

Asian Green Tea Bbq Wild Rice

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Rice dishes always wonderfully complement a nice dinner. This Asian infused green tea rice is made with the freshest ingredients for a great eclectic flavor. With fresh cilantro, kale and brewed green tea, enjoy it with your dinner tonight.



  • 12 ounces fresh cranberries
  • 1 1/2 cup brewed green tea, chilled
  • 1 small red onion, finely chopped
  • 1 1/2 cup wild rice
  • 3 cups apple cider
  • 2 large plum tomatoes, diced
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 2 tablespoons olive oil
  • 1 cup soy nuts
  • 1/4 cup San J Asian BBQ Sauce
  • 1/4 cup San-J Asian BBQ Sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh cilantro, finely chopped
  • 1 cup fresh kale, chopped


  1. Preheat oven to 350 degrees F.
  2. Plump the cranberries in brewed green tea for 30 minutes. Drain cranberries and set aside; transfer liquid to a large pot over medium heat.
  3. Add onions; cook until translucent. Add kale, cook for another 4 minutes.
  4. In a large sauce pot, bring the wild rice and apple cider to a boil. Transfer mixture to a deep baking dish.
  5. Add onion mixture; mix well to combine. Bake in the oven for 1 hour 30 minutes or until the rice absorbs all liquid. Remove from oven.
  6. In a large serving bowl, gently toss cooked wild rice with cranberries. Add plum tomatoes, celery, olive oil, soy nuts, San-J Asian BBQ Sauce and pepper. Garnish with cilantro.

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This looks interesting. I like wild rice, but never thought of incorporating it into an Asian dish before. It's an intriguing blend of flavors and I'm looking forward to giving this a try sometime soon. It's an unusual side dish and I'm curious as to what meats or fish it would work well with. The recipe does have a error in the ingredient list. In the ingredient list the 1/4 cup of San J Asian BBQ sauce is repeated. The actual recipe calls for just one 1/4 cup of the sauce.


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