stir fried wild rice by Callan Randall Active Time: 40 minutes Total Time: 40 minutes Servings: 3-4
Ingredients 4 tbsp canola or vegetable oil 1- 8oz package of mushrooms (shitake, bell, or oyster will do), sliced 1 tsp salt 1 ½ tsp fresh grated ginger 1 ½ tsp fresh grated garlic 3 scallions, thinly sliced + 1 extra for serving 1 ½ cups cooked wild rice 1 ½ tbsp soy sauce 2 tsp rice vinegar 1 tsp sugar 4 cups kale leaves 1 celery stalk, chopped 1/4 cup celery leaves, chopped Pinch black pepper Directions 01 Add 2 tablespoons of oil to a large pan and saute the mushrooms over high heat, about 4-8 minutes. Set aside in a bowl and sprinkle with salt to draw out any moisture. 02 In a large skillet, add the remaining oil over high heat. Add your ginger, garlic, and green onions and cook until fragrant, about 1 minute. Add rice, soy sauce, vinegar, sugar, and remaining salt. Stir until well combined, and everything is coated in oil, and the rice is warm. 03 Add your mushrooms and kale, stirring until it is wilted, about 5-10 minutes. Once the kale has wilted, add in the celery and celery leaves. Cook until celery leaves are wilted, about 2 minutes, then transfer the rice to a plate. 04 Top with green onions and pepper, and serve immediately.
(adapted from Anna Theoktisto from Food & Wine’s recipe)
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