Stir Fried Wild Rice Blend with Mushrooms, Carrots and Swiss Chard

For those of you trying to eat more whole grains and vegetables, this stir fry is the ticket. You will never miss the meat because the mushrooms and soy sauce add rich, umami flavor. Mushrooms are soft and meaty. Swiss chard, delicious. Carrots are crisp tender and celery, crunchy. The wild rice blend adds complex flavors and texture. I never considered making stir fry out of a blend of wild, red, brown, and black rice; but I will never go back!

Stir Fried Wild Rice Blend with Mushrooms, Carrots and Swiss Chard

1 cup wild rice blend (I use Lundberg Family Farms, it is whole grain and gluten free)
3 tablespoons canola oil, divided
3.5 ounce shitake mushrooms, sliced
8 ounces sliced baby Portabella mushrooms
1 and 1/2 teaspoon kosher salt, divided
1 cup sliced carrots (sliced on an angle)
3 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons granulated sugar
2 teaspoons sesame oil
1 tablespoon grated ginger (I use a micro-plane)
1 tablespoon minced garlic
4 green onions, washed to get rid of grit, thinly sliced, separate green and white parts
8 cups Swiss chard: loosely packed, washed, stems removed and torn into half dollar size pieces
2 celery stalks cut in 1/2-inch thick slices

Cook wild rice blend according to package directions. Remove from heat, keep lid on pan and reserve.

To save time, cook using 2 non-stick skillets. Add 1 tablespoon canola oil to each skillet. Heat oil over medium high heat. Add half of mushrooms in a single layer to each skillet. Cook mushrooms on one side until brown; about 4 minutes. Turn mushrooms over and cook on the other side until brown; about 3-4 minutes. Remove mushrooms from both skillets and place in a bowl. Sprinkle with 1/2 teaspoon kosher salt. Stir. Reserve. Remove one skillet from stove and place in sink to wash.

Add 1/2 tablespoon canola oil to remaining skillet. Cook carrots over high heat until light brown on both sides- about 4-6 minutes total. Carrots will be crisp tender. Remove carrots, place in a bowl and reserve.

Mix soy sauce, rice vinegar, and sugar together in a small bowl. Set aside. Heat 1/2 tablespoon canola oil in skillet over medium high heat. Add sesame oil, ginger, garlic and white part of green onions. Cook over medium high heat 1 minute. Add reserved rice, reserved soy sauce mixture, and 1 teaspoon kosher salt. Cook and stir until rice is warm- about 2 minutes.

Add half of Swiss chard to rice; cook 1-2 minutes until wilted. Repeat with remaining Swiss chard. Stir in mushrooms and carrots. To serve: pour stir fry on a platter and garnish with celery and green part of green onions. Makes 4 entrees or 8 side dishes. Enjoy!

Published in The News and Neighbor on January 22, 2020.

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