close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

This vegan recipe combines wild rice and steam-fried vegetables for a healthy alternative to traditionally greasy fried rice. To make this a hearty one-dish meal, you can mix in a can of cooked black beans with the rice.

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

Instructions

  1. 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.
  2. 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.
  3. Serve vegetable mixture over rice or stirred into rice. Sprinkle with cilantro and sesame seeds.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
healthy alternative

Stirred-Not-Fried Wild Rice

description
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap