Rice supports the Spleen and Stomach. When topped with bitter greens, Liver and Heart energy enjoy support too! We added mushrooms to give the dish and added immune system boost.

Yields1 Serving
 ½ cup of cooked rice
 2 teaspoons of oil
 1 teaspoon of salt
 ¼ onion diced
 3- 4 mushrooms, cut into slivers
 2 handfuls of your favorite greens such as spinach, arugula, dandelion
 ½ teaspoon of mushroom seasoning
 1 teaspoon of soy sauce
 1 scallion, diced
 Drizzle of sesame oil
1

Heat your wok and add the oil and salt.
Add the onions and mushrooms. Toss for 1 minute.

2

Add the leafy greens and mushroom seasoning.
Toss untill greens are wilted.

3

Add the soy sauce and scallions.
Add the sesame oil,
Toss and serve over rice.

4

This dish is great with leftover vegetable heated and added to any grain

CategoryCooking Method

Ingredients

 ½ cup of cooked rice
 2 teaspoons of oil
 1 teaspoon of salt
 ¼ onion diced
 3- 4 mushrooms, cut into slivers
 2 handfuls of your favorite greens such as spinach, arugula, dandelion
 ½ teaspoon of mushroom seasoning
 1 teaspoon of soy sauce
 1 scallion, diced
 Drizzle of sesame oil

Directions

1

Heat your wok and add the oil and salt.
Add the onions and mushrooms. Toss for 1 minute.

2

Add the leafy greens and mushroom seasoning.
Toss untill greens are wilted.

3

Add the soy sauce and scallions.
Add the sesame oil,
Toss and serve over rice.

4

This dish is great with leftover vegetable heated and added to any grain

GREENS IN A RICE BOWL

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