Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Fried Wild Rice with Mustard Greens and Mushrooms

A vegan side dish that uses locally grown greens and mushrooms! Please consider leaving a picture or comment if you decide to try this recipe!

Source: foodandwine.com (Entered by Ariana Giddens)
Serves: 8

7 tablespoons Canola oil (divided)
5 cups Oyster mushrooms (torn into large pieces)
5 cups Shiitake mushrooms (stemmed and cut into 1/4-inch-thick slices)      View Available Products
2 teaspoons Kosher salt (divided)
1 tablespoon Fresh peeled and grated ginger
1 tablespoon Grated garlic      View Available Products
6 Scallions (thinly sliced, white and green parts separated)
3 cups Wild rice (cooked & cooled)
3 tablespoons Soy sauce
4 teaspoons Rice vinegar
2 teaspoons Granulated sugar
8 cups Loosely packed chopped fresh mustard greens      View Available Products
OR stemmed kale      View Available Products
OR Swiss chard      View Available Products
2 Celery stalks (cut diagonally into 1/8-inch-thick pieces)
1/4 cup Celery leaves
1/4 teaspoon Pepper
1 1/2 teaspoon Sesame oil

Step by Step Instructions
  1. (repeat this step 3 times): Heat 2 teaspoons of oil in a large skillet over high heat. Add both kinds of mushrooms and arrange them into an even layer. Cook stirring occasionally for 4 to 6 minutes, then transfer the batch to a baking sheet to cool. Once finished, sprinkle the mushrooms with 1 teaspoon of salt.
  2. Add the sesame oil and the remaining canola oil to a skillet and heat to high. Add ginger, garlic, and the white parts of the scallions, then cook, stirring often, for 1 minute.
  3. Add the cooked rice, soy sauce, vinegar, sugar, and the remaining salt to the skillet, then cook stirring frequently for 2 minutes. Work in batches to stir in the chosen greens, allowing a space of 1 or 2 minutes to allow the leaves to wilt slightly.
  4. Stir in celery, celery leaves, green parts of scallions, and the prepared mushrooms. Cook stirring often for 2 minutes, then transfer to a serving platter and season to taste.


Comments added by fellow market members.