Marinated Mushroom Bowls with Lentils and Wild Rice

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Marinated Mushroom Bowls with Lentils and Wild Rice
This meal-in-a-bowl is full of bright flavors and delicious textures. A mix of cremini mushrooms is marinated in an Asian-inspired dressing and paired with hearty grains and lentils alongside crunchy vegetables. You can swap the French lentils with another type of lentil, and cooked chickpeas are also a delicious option. Any grain such as brown rice or quinoa can be substituted for the wild rice.
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Course Main Dish, Salads
Servings
Ingredients
Bowls
Course Main Dish, Salads
Servings
Ingredients
Bowls
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Mushrooms
  1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, and chili oil in a shallow bowl. Stir in the green onion, cilantro, and sesame seeds. Add the mushrooms and gently toss in the marinade. Cover and let rest for 30 minutes.
Bowls
  1. Place the cabbage in a bowl and toss with the lime juice and pinch of salt. Set aside. Stir in 1 teaspoon of soy sauce each to the lentils and the wild rice.
  2. To serve, arrange an equal amount of mushrooms, cabbage, lentils, wild rice, and cucumbers in each bowl. Drizzle with any remaining marinade and garnish with cilantro, green onions, and black sesame seeds. Serve with lime wedges. Enjoy at room temperature or cold.
Recipe Notes

Recipe and photo courtesy of The Mushroom Council.

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