Wild Rice Salad with Mushroom Bacon
Vegan rice salad is cozy, comforting, and completely delicious!
Updated May 17, 2021 Cookbook
Earthy Vegan Eats: 60 Delicious Gluten-Free Plant-Based Recipes
Published by Page Street Publishing Co.
This recipe right here will prove that salads need to be neither cold nor boring. A salad done right bursts with flavor and leaves you satisfied for hours, not minutes. It’s a question of having a solid, carby base, plenty of texture, a good dressing and a fun twist—such as the mushroom bacon in this case. The versatility of a rice salad makes it suitable for winter party tables and barbecues alike. If you don’t have wild rice, any rice variety of your choice would make a great alternative!
Makes3 to 4 servings
Dietary ConsiderationVegan, Vegetarian
Type of DishSalad
Ingredients
- 1 ½ cups (240 g) dry wild rice
- 3 king oyster mushrooms
- 1 teaspoon sesame oil
- 1 tablespoon (15 ml) tamari
- 1 tablespoon (15 ml) maple syrup
- 1 teaspoon liquid smoke
- 2 teaspoons (5 g) paprika
- 1 medium carrot, peeled and chopped
- 1/2 large cucumber, chopped
- 3 tablespoons (45 g) tahini
- 1 cup (55 g) chopped iceberg lettuce
- Juice of 1 lime
- 1/2 teaspoon Salt, or to taste
- Black pepper
- 1 tablespoon (9 g) sesame seeds (optional)
Instructions
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Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper
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Cook the wild rice according to the package instructions; this usually takes around 25 minutes.
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Thinly slice the king oyster mushrooms lengthwise and then slice each segment into quarters. Heat the oil in a nonstick frying pan over high heat and cook the mushrooms for 4 to 5 minutes, until they soften and shrink down.
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Add the tamari, maple syrup, liquid smoke and paprika. Stir for 5 minutes, then transfer to the lined baking sheet. Bake in the preheated oven for around 5 to 7 minutes, until crispy.
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Drain and rinse the rice and transfer it to a large mixing bowl with the carrot, cucumber and lettuce. Stir well. Add the tahini and lime juice, then stir once again. Season with the salt and pepper to taste.
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Serve with sesame seeds (if using) and the mushroom bacon on top.
Reprinted with permission from Earthy Vegan Eats: 60 Delicious Gluten-Free Plant-Based Recipes by Maria Gureeva, Page Street Publishing Co. 2021.
