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Description
For this recipe, our perfectly sauced mushrooms are paired with hearty grains and lentils alongside crunchy vegetables for a perfectly balanced meal. And because this recipe is vegetarian, dairy-free, and gluten-free, it checks all the boxes for top dietary preferences, making it the perfect option to serve when you have an eclectic group of guests. This is a win-win recipe that can be as nutritious as it is delicious!
Ingredients
- 1 package 13.5 oz. Monterey Mushrooms Sizzling Sautés™ Thai Mushroom Kit*
- 2 cups thinly sliced purple cabbage
- 1 tablespoon fresh lime juice
- Pinch of salt
- 2 teaspoons low-sodium soy sauce
- 2 cups cooked French lentils
- 1 cup cooked wild rice
- 1 cup chopped cucumber
- Garnishes: chopped cilantro, sliced green onions, black sesame seeds, lime wedges
*Sizzling Saute Mushroom Kits are high in vitamin D. Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz. serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Prepare the lentils according to the package.
- Warm a large saucepan over medium heat. Add 2 Tbsp of olive oil, if desired.
- Add mushrooms to the saucepan. Cook for about 10 minutes, until slightly tender. Remove from heat.
- Add the Thai sauce packet and stir until the mushrooms are evenly coated about 1-2 minutes. Set aside.
- While the mushrooms are sautéing, place the cabbage in a bowl and toss with the lime juice and pinch of salt.
- Stir in 1 tsp of soy sauce each to the lentils and the wild rice.
- To serve, arrange an equal amount of saucy Thai 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 room temperature or cold.
Notes:
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 wild rice.
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