Name: Brown rice and mushroom salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: mediterranean
Ingredients: 400g (2 cups) long-grain brown rice; 36.40 gm olive oil; 250g button mushrooms, sliced; 250g Swiss brown mushrooms, sliced; 150g oyster mushrooms, sliced; 20.00 ml balsamic vinegar; Salt & freshly ground black pepper; 200g stuffed green olives, halved lengthways; 6 green shallots, trimmed, thinly sliced; 62.50 ml chopped fresh tarragon; 80g (1/2 cup) salad sprinkles

Brown rice and mushroom salad

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Savor the earthy flavors of mixed mushrooms in a vibrant rice salad.

Ingredients:

400g (2 cups) long-grain brown rice
36.40 gm olive oil
250g button mushrooms, sliced
250g Swiss brown mushrooms, sliced
150g oyster mushrooms, sliced
20.00 ml balsamic vinegar
200g stuffed green olives, halved lengthways
6 green shallots, trimmed, thinly sliced
62.50 ml chopped fresh tarragon
80g (1/2 cup) salad sprinkles

Instructions:

Prepare the rice using the absorption method as directed on the packet. Cover and let it sit for 5 minutes off the heat. Drain the rice using a large strainer and rinse under cold running water. Drain thoroughly before setting aside.
Heat oil in a large frying pan over high heat. Cook all mushrooms for 6 minutes, tossing often until tender. Stir in vinegar, season with salt and pepper, then remove from heat. Let it cool to room temperature for 15 minutes before proceeding.
Combine the rice, mushrooms with pan juices, olives, green shallots, and tarragon in a large serving bowl, gently stirring to mix.
Gently fold in salad sprinkles and season with salt and pepper before serving.

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