Wild Rice Salad With Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From little ideas diabetes cookbook. This one intrigued me don't know if I will get the chance to make it but maybe one day. Times are estimated. Ingredients:
125 g wild rice (4oz) |
1/2 cup basmati rice (100g 3 1/3oz ) |
3 cups water (750ml 24fl oz) |
6 shiitake mushrooms (dried) |
2 tablespoons reduced sodium soy sauce |
2 teaspoons sesame oil |
1/4 cup mirin (60ml 2fl oz) |
1 tablespoon sesame seeds (toasted) |
50 g mung bean sprouts (1 2/3oz) |
2 spring onions (thinly sliced) |
30 g bean sprouts (snowpea specified 10z) |
Directions:
1. Put the rice and water into a pan and bring to the boil and cook for 20-30 minutes or until soft, the wild rice will still be slightly crunchy and drain well,.
2. Put the dried mushrooms into a bowl and cover with boiling water and set aside for 10 minutes and then drain and thinly slice the mushroom.
3. Put the soy sauce, sesame oil, mirin and ginger into a pan and bring to the boil and add the soaked an d fresh mushrooms and simmer for 3 minutes or until the mushrooms are heated through.
4. Stir the mushroom mixture into the rice and add the sesame seeds and mung bean sprouts, spring onion and snowpea sprouts and mix to combine.l.
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