48 DECEMBER 2019
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Fried Wild Rice with Mustard
Greens and Mushrooms
TOTAL 20 MIN; SERVES 8Wild rice retains a pleasant crunch that
adds satisfying texture to this stir-fry.
Combined with meaty mushrooms, spicy
mustard greens, and celery, this hearty
side is also great for lunch the next day.7 Tbsp. canola oil, divided
8 oz. fresh oyster mushrooms (about
5 cups), torn into large pieces
8 oz. fresh shiitake mushrooms,
stemmed and cut into^1 / 4 -inch-thick
slices (about 5 cups)
2 tsp. kosher salt, divided
2 tsp. toasted sesame oil
1 Tbsp. grated peeled fresh ginger
1 Tbsp. grated garlic6 scallions, thinly sliced, white and
green parts separated
3 cups cooked and cooled wild rice
(from 1 cup uncooked wild rice)
3 Tbsp. lower-sodium soy sauce
4 tsp. rice vinegar
2 tsp. granulated sugar
8 cups loosely packed chopped fresh
mustard greens, stemmed kale, or
Swiss chard
2 large celery stalks, cut diagonally
into^1 / 8 -inch-thick pieces(^1) / 4 cup celery leaves
(^1) / 4 tsp. black pepper
- Working in 3 batches, heat 2 table-
spoons canola oil in a large skillet over
high. Add oyster mushrooms and shiitake
mushrooms to skillet in a single layer;
cook, stirring occasionally, until browned,
4 to 6 minutes. Transfer to a baking sheet.
Sprinkle all mushrooms evenly with 1 tea-
spoon salt.- Add sesame oil and remaining 1 table-
spoon canola oil to skillet; heat over high.
Add ginger, garlic, and white parts of scal-
lions; cook, stirring often, until fragrant,
about 1 minute. Add rice, soy sauce, vine-
gar, sugar, and remaining 1 teaspoon salt.
Cook, stirring often, until rice is warm,
about 2 minutes. Add greens in batches,
stirring until just wilted before adding next
batch, 1 to 2 minutes total. Stir in celery,
celery leaves, green parts of scallions, and
mushrooms. Cook, stirring often, until cel-
ery leaves are just wilted, about 2 minutes.
Transfer to a serving platter; sprinkle with
pepper. —AN NA TH EO KTISTO
MAKE AHEAD Wild rice can be cooked and
stored in refrigerator up to 3 days.