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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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