Vegan wild rice and mushroom salad

Vegan wild rice and mushroom salad with wild rice, mushrooms, spring onions and soy sauce: savoury, simple and ideal as a warm or lukewarm everyday dish.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 40 min
• Total time: 50 min
• Calories: 340 kcal per serving
• Protein: 12 g
• Fat: 8 g
• Carbs: 54 g

Ingredients

• 150 g wild rice
• 200 g mushrooms
• 2 onions
• 1 tbsp sesame oil
• 2 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the wild rice thoroughly. Cook it in plenty of water until al dente and drain well.
2. Clean the mushrooms and cut them into thick slices. Wash the spring onions and slice them into thin rings.
3. Heat the sesame oil in a frying pan. Fry the mushrooms over a high heat until they take on some colour and most of their water has evaporated.
4. Add the spring onions and toss them briefly in the pan. That way they stay aromatic and keep a little freshness.
5. Add the drained wild rice and mix everything carefully. Season the salad with soy sauce and taste it straight in the pan.
6. Serve the vegan wild rice and mushroom salad warm or lukewarm. It works well as a light main course or as a side dish.

Good to know

A salad like this doesn't make a fuss but still tastes well-rounded. Earthy flavours, a little bite and a hot pan are all it takes.

Swaps

Sesame oil → olive oil (more monounsaturated fats), soy sauce → tamari (often gluten-free), wild rice → brown rice (similar fibre content), mushrooms → oyster mushrooms (a bit more texture and a deeper flavour)

Allergens

Soy sauce contains soya and usually gluten; with tamari the dish is often gluten-free. Season lightly with salt for children, and in pregnancy make sure the mushrooms are cooked through. Contains: sesame, soya, gluten (soy sauce).

Dairy-free recipes