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Mushroom Rice Salad Recipe

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Roasted Tofu, Mushroom and Rice Vermicelli Salad Recipe Vermicelli salad, Salad, Rice vermicelli from www.pinterest.com

Description

This mushroom rice salad recipe is perfect for those who love the taste of mushrooms and want a refreshing salad for their meals. The combination of different flavors and textures makes it a perfect side dish that can go well with any main course.

Prep Time

The prep time for this mushroom rice salad recipe is about 20 minutes.

Cook Time

The cook time for this recipe is around 30-35 minutes.

Ingredients

  • 1 cup of uncooked basmati rice
  • 2 cups of water or vegetable broth
  • 2 tablespoons of olive oil
  • 1 pound of sliced mushrooms (any variety)
  • 1/2 cup of chopped red onion
  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped fresh parsley
  • 1/4 cup of white wine vinegar
  • 2 tablespoons of honey
  • Salt and pepper to taste

Equipment

  • Large saucepan with lid
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Bowl for mixing

Method

  1. Begin by cooking the rice according to the package directions. Once cooked, fluff it with a fork and let it cool.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, or until they are tender and browned. Remove from heat and let it cool.
  3. In a large bowl, mix together the red onion, red bell pepper, and parsley.
  4. In a separate bowl, whisk together the white wine vinegar, honey, salt, and pepper until combined.
  5. Combine the cooked rice, sautéed mushrooms, and the mixed vegetables in the large bowl with the dressing. Toss until everything is well combined.
  6. Refrigerate the salad for at least 30 minutes before serving.
  7. Before serving, give the salad a quick toss to redistribute the dressing and flavors.
  8. Garnish with additional parsley if desired.
  9. Enjoy your delicious mushroom rice salad!

Notes

This salad can be made a day ahead of time and stored in the refrigerator until ready to serve. You can also add other ingredients such as cherry tomatoes or roasted vegetables to the salad to give it a different twist.

Nutrition Info

  • Serving size: 1 cup
  • Calories per serving: 200
  • Total fat: 7g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total carbohydrates: 32g
  • Dietary fiber: 2g
  • Sugars: 8g
  • Protein: 4g

Recipe Tips

  • Make sure to rinse the rice before cooking it to remove any excess starch.
  • You can use any variety of mushrooms for this recipe, such as button, cremini, or shiitake.
  • If you don't have white wine vinegar, you can substitute it with apple cider vinegar or lemon juice.
  • If you prefer a warm salad, you can serve this mushroom rice salad immediately after cooking instead of refrigerating it.

Enjoy your mushroom rice salad!


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