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Fried Wild Rice with Mustard Greens and Mushrooms
From Statesboro Market2Go
<p>A vegan side dish that uses locally grown greens and mushrooms! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: foodandwine.com (Entered by Ariana Giddens)
Serves: 8
Vegan!
Ingredients
7 tablespoons
Canola oil (divided)
5 cups
Oyster mushrooms (torn into large pieces)
5 cups
Shiitake mushrooms (stemmed and cut into 1/4-inch-thick slices)
2 teaspoons
Kosher salt (divided)
1 tablespoon
Fresh peeled and grated ginger
1 tablespoon
Grated garlic
6
Scallions (thinly sliced, white and green parts separated)
3 cups
Wild rice (cooked & cooled)
3 tablespoons
Soy sauce
4 teaspoons
Rice vinegar
2 teaspoons
Granulated sugar
8 cups
Loosely packed chopped fresh mustard greens
OR stemmed kale
OR Swiss chard
2
Celery stalks (cut diagonally into 1/8-inch-thick pieces)
1/4 cup
Celery leaves
1/4 teaspoon
Pepper
1 1/2 teaspoon
Sesame oil
Step by Step Instructions
- (repeat this step 3 times): Heat 2 teaspoons of oil in a large skillet over high heat. Add both kinds of mushrooms and arrange them into an even layer. Cook stirring occasionally for 4 to 6 minutes, then transfer the batch to a baking sheet to cool. Once finished, sprinkle the mushrooms with 1 teaspoon of salt.
- Add the sesame oil and the remaining canola oil to a skillet and heat to high. Add ginger, garlic, and the white parts of the scallions, then cook, stirring often, for 1 minute.
- Add the cooked rice, soy sauce, vinegar, sugar, and the remaining salt to the skillet, then cook stirring frequently for 2 minutes. Work in batches to stir in the chosen greens, allowing a space of 1 or 2 minutes to allow the leaves to wilt slightly.
- Stir in celery, celery leaves, green parts of scallions, and the prepared mushrooms. Cook stirring often for 2 minutes, then transfer to a serving platter and season to taste.