Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.