Lentils and wild rice add heft to this veggie-packed grain bowl, making it the perfect lunch at home or on the go! Check out this recipe from the Mushroom Council, and get your grain on.

  • Prep Time

    40 minutes

  • Cook Time

    0 minutes

  • Total Time

    40 minutes


Marinated Mushrooms
● 1/4 cup extra virgin olive oil
● 2 tablespoons unseasoned rice vinegar
● 1 tablespoon low-sodium soy sauce
● 2 teaspoons dark sesame oil
● 1 teaspoon chili oil
● 1 green onion, thinly sliced
● 1 tablespoon chopped fresh cilantro
● 1 teaspoon sesame seeds
● 8 ounces cremini mushrooms, thinly sliced

● 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


  1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl. Stir in the green onions, cilantro and sesame seeds. Add the mushrooms and gently toss. Cover and let rest for 30 minutes.

  2. Place the cabbage in a bowl and toss with the lime juice and pinch of salt. Set aside.

  3. Stir in 1 teaspoon of soy sauce each to the lentils and the wild rice.

  4. To serve, arrange an equal amount of 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.

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