Ingredients:
1 cup wild rice, cooked
2 radishes, thinly sliced
1 green onion, chopped
chestnuts, sliced
salt and black pepper, to taste
apple cider vinegar
olive oil
Toss wild rice with radishes, green onion, and chestnuts. Combine remaining ingredients for the dressing and stir together before serving.
Ingredients:
2 tablespoons oil
14 oz large oyster mushrooms
salt, to taste
6 heads baby bok choy
7 oz tenderstem broccoli
1 red chili, thinly sliced
1/2 tablespoon oil
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon rice syrup
jasmine rice
green onion, sliced
sesame seeds
lime wedges
Toss oil, mushrooms, and salt together. Bake at 400 until they are golden.
Meanwhile, sauté vegetables in a wok with the oil and add soy sauce, sriracha, and rice syrup.
Serve mushrooms and stir fry over rice, sprinkled with green onion, sesame seeds, and a wedge of lime.
