Wild Rice w/ Shitakes + Ginger Lime Sauce

WILD RICE

1 c organic wild rice

filtered water for soaking

1 1/4 c filtered water for cooking

pinch Himalayan pink salt

Rinse 1 cup organic wild rice then add to a bowl & cover with filtered water by an inch or two. Let soak, covered over night.* (1 cup uncooked wild rice yields about 3 1/2 cups soaked & cooked rice).

When ready to cook the rice, drain the soaking water well using a fine mesh strainer or similar. Bring a pot with a lid filled with 1 1/4 cups cool water to a boil on the stovetop. Once boiling, add rice to the pan, stir once & cover. Turn down the heat & leave to cook about 15-20 minutes. Turn off heat & let sit with lid on for a few minutes - this allows the rice to absorb water & makes for a softer texture. Fluff gently with spoon; set aside to cool.

*Soaking wild rice will reduce the cooking time. If you are not soaking & cooking straight away, add twice the amount of water as rice and cook until rice has is tender & split open & the water absorbed - about 40 minutes. Add more water or adjust cooking temp as needed.

Shitakes+herbs+spices

shitake mushrooms; one handful. Gently wash with clean damp cloth & slice thin.

fresh organic ginger root ~1/4” finely chopped

1 clove organic garlic crushed & finely chopped

1-2 scallions : thinly slice white part neat root (reserve green for miso or other dish)

coconut oil or evoo

Begin prepping ingredients above while wild rice is cooking. While rice is cooling, heat a large skillet to medium heat & slick with a small amount of coconut oil or evoo. Add garlic, ginger + onion to the skillet & saute ~1 minute then add shitake. Saute until fragrant & mushrooms are tender. Add cooked rice, toss until combined then remove from heat.

Plate the rice + drizzle with ginger lime dipping sauce recipe below.

Ginger+

Lime Sauce

2 organic limes - pressed for juice

1/4 c coconut aminos

1 T toasted sesame oil

2” garlic - peeled finely minced or micro planed

1/2 t black sesame seeds

Combine all in a small mason jar, tighten lid and shake. Store in fridge up to 3 days.