Duck Sauce Hearts of Palm "Scallops" with Wild Rice
Preparation Time: 10 min
Cooking Time: 40 min
Serves 2
INGREDIENTS
- 1 jar Reese Select Hearts of Palm, drained
- 1 cup Reese Wild Rice
- 3 cups vegetable broth or water
- 3 tbsp Ty Ling Duck Sauce
- 1 tbsp soy sauce or tamari
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp sesame oil, optional
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
- Lemon wedges, for serving
DESCRIPTION
Tender Reese Select Hearts of Palm get a golden sear, then a sweet and tangy glaze made with Ty Ling Duck Sauce. Serve them over earthy Reese Wild Rice with green onions and fresh lemon for an easy plant-based meal.
DIRECTIONS
- Cook the Reese Wild Rice. Rinse the wild rice. Add it to a saucepan with vegetable broth or water. Bring to a boil. Cover, reduce the heat, and simmer for 30 to 40 minutes, or until tender. Drain any excess liquid.
- Prep the hearts of palm. Drain the Reese Select Hearts of Palm and pat them very dry. Slice into 1-inch-thick rounds to create “scallops.”
- Make the duck sauce glaze. In a small bowl, combine Ty Ling Duck Sauce, soy sauce, lemon juice, and sesame oil, if using.
- Get a golden sear. Heat olive oil in a skillet over medium-high heat. Add the hearts of palm in a single layer. Sear for 2 to 3 minutes per side, until golden brown.
- Add the glaze. Reduce the heat to medium-low. Pour in the duck sauce mixture. Gently toss or turn the hearts of palm to coat. Cook for 1 to 2 minutes, until the glaze is warm and glossy.
- Build your bowl. Spoon wild rice into each bowl. Top with the glazed hearts of palm. Sprinkle with green onions and finish with a squeeze of fresh lemon.
Serving tip: Add an extra drizzle of Ty Ling Duck Sauce just before serving for a sweeter, bolder finish.