Warm Wild Steak & Shiitake Salad

Roxanne Chan, Albany, CA
2019 wild rice recipe contest finalist

    1 pkg (5 oz) sliced fresh shiitake mushrooms
    ¼ tsp crushed red pepper
    ½ tsp Chinese five spice blend
    1 clove garlic, minced
    4 tbsp canola oil
    3 tbsp rice vinegar
    1 tbsp soy sauce
    3 cups cooked wild rice
    1 lb sirloin steak, grilled, cut into thin strips
    1 can (7 oz) whole kernel corn, drained
    1 cup shelled, cooked edamame
    ½ cup each, sliced: red radish and cucumber
    1 green onion, sliced
    2 tbsp chopped cilantro
    ½ cup Crystal Farms® Blue Cheese Crumbles
    ¼ cup sliced almonds

In large skillet, sauté first 4 ingredients in oil until mushrooms are tender. Stir in vinegar and soy sauce; keep warm. In large bowl, toss remaining ingredients with mushrooms.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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