Maple Mushroom Rice Bowl - alive magazine

Ingredients

• 1 1/4 cups (310 mL) wild rice
• 1/8 tsp (0.5 mL) + 1/4 tsp (1 mL) salt
• 4 tsp (20 mL) grapeseed oil, divided
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch kale, ribs removed and roughly chopped
• 1/2 cup (125 mL) low-sodium vegetable broth or water
• 2 tsp (10 mL) cider vinegar
• 1/4 tsp (1 mL) black pepper
• 6 portobello mushrooms, sliced, stems removed
• 1/4 cup (60 mL) pure maple syrup
• 1 cup (250 mL) ricotta cheese
• 2 tsp (10 mL) fresh thyme
• 1 tsp (5 mL) lemon zest