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.
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.
Photo by Chris Miller and Kristy Turner