WILD RICE & SHITAKE SALAD

By jarren

Ingredients

• 1 1/2 cups wild rice
• 12 oz shitake mushrooms (can use cremini, oyster or button mushrooms)
• 2 tbsp olive oil
• 1 green pepper, diced
• Half large sweet onion, chopped
• 2 stalks celery, diced
• 2 pinches salt
• 2 tbsp wine vinegar
• 2 tbsp soy sauce
• 2 tsp fresh thyme leaves
• 1 tsp sugar
• 1/3 cup chopped parsley
• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• Pinch black pepper

Details

Servings 8

Preparation

Step 1

In 6 cups boiling water, cook rice until tender and most grains have split open, about 40 minutes Drain; place in large bowl.

Discard mushroom stems; chop caps. In skillet, heat olive oil over medium-high heat; add mushrooms, green pepper, celery, onion and a pinch of salt. Fry, stirring, just until mushrooms are wilted, 3 to 5 minutes. Stir in vinegar, soy sauce, thyme and sugar; cook for 1 minute. Scrape over rice; let cool.

Stir in parsley, extra-virgin olive oil, lemon juice, black pepper and remaining salt.