The recipe doesn’t state how much sesame oil to add. It’s in the directions but not the ingredients list. I added 1 1/2 teaspoons and it seemed okay. This was delicious. The key is to make the wild rice ahead of time.
This is a marvelous dish, abundant in textures and flavors. We have made it twice now, using kale one time, swiss chard another, and all shiitake mushrooms rather than oyster, and it is equally satisfying in any combination. The total estimated cooking time of 20 minutes is absurd. This is a labor intensive dish. Between the chopping of all of the vegetables, the boiling of the rice, the cooking of the mushrooms, and blending it all together, leave yourself a good couple of hours. But well worth it.