Brown rice and mushroom salad

Brown rice and mushroom salad


Different varieties of mushrooms star in this healthy rice salad.

The ingredient of Brown rice and mushroom salad

  1. 400g (2 cups) long-grain brown rice
  2. 2 tablespoons olive oil
  3. 250g button mushrooms, sliced
  4. 250g Swiss brown mushrooms, sliced
  5. 150g oyster mushrooms, sliced
  6. 1 tablespoon balsamic vinegar
  7. Salt & freshly ground black pepper
  8. 200g stuffed green olives, halved lengthways
  9. 6 green shallots, trimmed, thinly sliced
  10. 1/4 cup chopped fresh tarragon
  11. 80g (1/2 cup) salad sprinkles

The instruction how to make Brown rice and mushroom salad

  1. Cook the rice following the absorption method on the packet. Remove from the heat and set aside, covered, for 5 minutes. Transfer to a large strainer and refresh under cold running water. Drain well and set aside.
  2. Meanwhile, heat the oil in a large frying pan over high heat. Add all the mushrooms and cook, tossing often, for 6 minutes or until tender. Add the vinegar and season with salt and pepper. Remove from the heat. Set aside for 15 minutes or until cooled to room temperature.
  3. Place the rice, mushrooms and any pan juices, olives, green shallots and tarragon in a large serving bowl and stir gently to combine.
  4. To serve, stir salad sprinkles into salad. Season with salt and pepper.

Nutritions of Brown rice and mushroom salad

calories: 187.615 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 12 grams carbohydrates
calories: 1 grams sugar
calories: 6 grams protein
calories: 305.5 milligrams sodium
calories: NutritionInformation

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