A good side dish for dinner or for lunch, this is a salad with a lot of flavor and texture.
1/2 cup water
1/2t coarse sea salt, divided
1/4 cup wild rice
2T cooking oil
2 scallions, minced (4″ of green reserved for garnish)
1T fresh garlic, minced
1 cup sliced cremini mushrooms, 1/4″ slices
2 cups shredded cabbage (I used coleslaw mix)
1T apple cider vinegar
1T olive oil
2T nutritional yeast
1/4 cup chopped walnuts
Bring the water and 1/4t coarse sea salt to a boil in a small sauce pan with a lid.
Add the wild rice, cover and simmer or about 40-50 minutes on low until the water has been absorbed.
Remove from heat and set aside.
While the rice finishes, make the mushrooms and cabbage.
In a large frying pan with a lid, bring the cooking oil to heat with 1/4t of coarse sea salt on medium-high.
Add the scallion and saute for 2 minutes.
Add the garlic and saute for 1 minute.
Add the mushrooms and saute for 5-7 minutes (until the pan starts to brown).
Add the cabbage and saute for 3 minutes.
Add the vinegar and tamari and deglaze the pan.
Reduce heat to medium-low, cover and fry for 10 minutes, or until the cabbage is lightly soft but still chewy, stirring frequently.
Return head to medium high, add the wild rice and the olive oil and saute for 3 minutes.
Remove from heat and let stand to cool 15 minutes.
Sprinkle with nutritional yeast and chopped walnuts.
Stir to combine.
Garnish with scallions and serve.