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Stirred-Not-Fried Wild Rice – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

5 ounces fresh shiitake mushrooms, stems removed
1 large white onion, cut into ½-inch pieces
2 tablespoons grated fresh ginger
1 cup uncooked wild rice, rinsed and drained
1 cup red sweet pepper strips
¾ cup thin, bite-size carrot strips
1 clove garlic, minced
2 tablespoons reduced-sodium tamari sauce
1 tablespoon brown rice vinegar
1 cup thinly sliced napa cabbage
1 cup thinly sliced baby bok choy
¼ cup slivered green onions
¼ teaspoon freshly ground white or black pepper
1 tablespoon finely snipped fresh cilantro
1 tablespoon sesame seeds

DIRECTIONS:

-Slice mushroom caps. In a medium saucepan cook half of the mushrooms with the white onion and ginger in ¼ cup water over medium-low heat 4 to 5 minutes or until onion is tender. Add 1¾ cups water, bring to boiling, and stir in wild rice. Return to boiling; reduce heat, and simmer, covered, 40 to 45 minutes or until rice is tender.

-Meanwhile, in a large skillet cook sweet pepper, carrots, and garlic in ¼ cup water 2 to 3 minutes or until carrots are nearly tender. Combine tamari sauce and vinegar; stir into carrot mixture. Stir in cabbage, bok choy, green onions, pepper, and the remaining mushrooms. Cook 2 to 3 minutes or until cabbage and bok choy are slightly wilted.

-Serve vegetable mixture over rice or stirred into rice. Sprinkle with cilantro and sesame seeds.

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