240g (1½ cups) dry wild rice
3 king oyster mushrooms
1 tsp sesame oil
1 tbsp tamari
1 tbsp maple syrup
1 tsp liquid smoke
2 tsp paprika
1 medium carrot, peeled and chopped
½ a large cucumber, chopped
55g (1 cup) chopped iceberg lettuce
3 tbsp tahini
juice of 1 lime
½ tsp salt, or to taste
black pepper
1 tbsp sesame seeds (optional)
1 Preheat the oven to 200°C/Gas Mark 6 and line a baking sheet with parchment paper.
2 Cook the wild rice according to the packet instructions; this usually takes about 25 minutes.
3 Thinly slice the king oyster mushrooms lengthwise and then slice each segment into quarters. Heat the oil in a non-stick frying pan over high heat and cook the mushrooms for 4-5 minutes, until they soften and shrink down.
4 Add the tamari, maple syrup, liquid smoke and paprika. Stir for 5 minutes, then transfer to the lined baking sheet. Bake in the preheated oven for about 5-7 minutes, until crispy.
5 Drain and rinse the rice and transfer it to a large mixing bowl with the carrot, cucumber and lettuce. Stir well. Add the tahini and lime juice, then stir once again. Season with the salt and pepper to taste.
6 Serve with sesame seeds (if using) and the mushroom bacon on top.