Wild Rice Salad with Asian Sautéed Mushrooms
This wild rice salad was lucky to get on the dinner table it was that delicious! Full of wonderful umami flavour. A wonderful make ahead salad ideal for big parties and weekday lunches or why not wow your friends at a potluck.
Servings: 4 as a side
Calories: 483kcal
Ingredients
For the salad
- 1 cup wild rice (approximately 150 grams)
- 500 grams mushrooms (I used a mix of king oyster and shiitake but cremini, Swiss brown, Shimeji or white button mushrooms are also good)
- 2 tablespoon coconut oil
- 1 tablespoon Asian style dark sesame oil
- 1 small garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon thin soy sauce
- 1 tablespoon fish sauce (or coconut aminos for vegan)
- 1 tablespoon sesame seeds, toasted
- 1 bunch coriander (cilantro) (1 cup chopped)
For the sesame vinaigrette
- 3 tbsps neutral oil (I used MCT Oil)
- 3 tbsps Asian sesame oil
- 3 tbsps rice vinegar
- 1 tablespoon thin soy sauce
- 1 tablespoon sesame seeds toasted
- 1 teaspoon black sesame seeds or Nigella seeds
To garnish
- 1 tablespoon Furikake (a Japanese seasoning) or 1 tablespoon sesame seeds
Instructions
- Place one cup of wild rice in a saucepan with lots of water add some salt and let it boil for 45 minutes or until it is tender.
- You can tell that wild rice is ready when you start to see the grains split and you see some light brown hues in your rice.
- Once cooked strain it well in a colander and rinse with some cold water.
- Clean your mushrooms by either submerging in water and draining or by wiping with a paper towel.
- Cut off the bottom end of the mushroom stems then dice.
- Place the coconut and sesame oils in a hot pan, add the mushrooms, ginger and garlic, stir through and sauté until golden.
- Then add the soy and fish sauces, mix through and once the liquid has been absorbed, add your sesame seeds then take your pan off the stove.
- In the meantime, wash your coriander, shake to remove excess water, pat dry, cut off the stems and roughly chop.
- Add all the dressing ingredients to a glass jar and shake until emulsified.
- Place everything in a large mixing bowl, pour over your dressing and mix everything until it is well combined.
- Arrange in a salad bowl, sprinkle some Furikake or sesame seeds on top to garnish and keep chilled in your fridge until you are ready to serve.
Video
Nutrition
Calories: 483kcal | Carbohydrates: 38g | Protein: 11g | Fat: 36g | Saturated Fat: 10g | Sodium: 619mg | Potassium: 620mg | Fiber: 5g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg