The Milwaukee Post

Marinated Mushroom Bowls with Lentils and Wild Rice Prep time: 40 minutes Servings: 4 Mushrooms: 1/4cup 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 To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vine- gar, soy sauce, sesame oil and chili oil. Stir in g reen onion, cilantro and sesame seeds. Add mushrooms and gen- tly toss in marinade. Cover and let rest 30 minutes. Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside. Stir in 1 teaspoon of soy sauce to both lentils and wild rice. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced g reen onions and black sesame seeds. Serve with lime wedges. Note: Can be served at room tempera- ture or cold. Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette Prep time: 10 minutes Cook time: 15 minutes Servings: 4 8 ounces white button mushrooms, halved 1 tablespoon extra-virgin olive oil 1/2 teaspoon finely ground sea salt 1/4teaspoon ground black pepper 2 cups cooked wheat berries, warm 2 green onions, sliced 2 tablespoons dried cranber ries, chopped Dressing: 2 tablespoons extra-virgin olive oil 2 tablespoons fresh orange juice 1 teaspoon curry powder 1/4 teaspoon finely ground sea salt Heat oven to 400 F. Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake 10 minutes. Carefully stir mush- rooms and bake 5 more minutes, until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries. In small bowl, whisk together all dressing ingredients. Pour dressing over salad. Toss to mix all ingredients. Serve warm. March 17, 2017 • Milwaukee County Post • 13 74th & Forest Home 414-321-4400 • meyersrestaurant.com Visit www.meyersrestaurant.com each day for the daily specials Like us on Facebook: Meyer's Restaurant & Bar Meyer's ® Restaurant & Bar Comfort Food at a Comfortable Price M Meyer's ® Restaurant and Bar 254594109 Meyer's Restaurant A south side gem for over 50 years. Corned Beef & Cabbage .............................$10.99 Shepherds Pie .................................................$9.99 Irish Beef Stew .............................................$10.99 Guinness Pork Rib Eye......................................$9.99 Guinness Braised Lamb Shanks ..............$11.99 Colcannon Salmon.........................................$9.99 Bangers & Mashed ........................................$9.99 Irish Rib Eye & Potatoes.............................$11.99 Irish Cabbage Rolls .......................................$9.99 Irish Bread Pudding ......................................$3.49 JOIN US AT O'MEYER'S FOR ST. PATRICK'S DAY Friday, March 17th ✃ Full Menu Carry-Out Sofia's 7030 W. Lincoln 321-8600 Open Tues.-Sun. 3:30-10pm Closed Monday sofiasrestaurant.webs.com 3 Daily Specials Every Day Fish Fry Dinner Wednesday & Friday $ 8 95 254594106 Expires 3/24/17 8oz New York Strip Steak $ 10 95 Only! BUY 16" PIZZA 8" PIZZA FREE Get A Dine In or Carry Out FOOD Blended takes continued from Page 12 Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

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