Please don’t let this name deter you, this recipe is delicious! I wanted to make something different for my lunch that had rice but wasn’t my go-to fried rice. This dish has a bit of everything: some sweetness, saltiness, crunch, and tang. I really hope you try this one!
This dish is best served at room temp or cold.
What you need:
- ½ cup dry or 1 ¾ cup cooked brown rice (I love blue moon acres)
- Handful of mushrooms, sliced thin
- 1 tablespoon maple syrup
- 1-2 gem lettuces (I’m using tendita), sliced thin
- 3 radish, cut into matchsticks
- 2 tablespoons oil
- 1 tablespoon red wine vinegar
- Salt & Pepper
Cook the rice if you haven’t already (this is a great way to use up leftovers) and place on a plate to cool down. Meanwhile, brown the mushrooms in a large pan with a glug of oil and pepper. Cook until nicely browned, then transfer to a small bowl. Toss with the maple syrup and season with salt.
While all the other components are cooking, combine the rest of the ingredients in a bowl and let marinate together. Let it sit together quickly pickles the lettuce and radish, which really brightened up this dish. When the rice and mushrooms are cooled down to room temp (or a bit warm), mix everything together! That was easy, wasn’t it?