Name: Garlic mushrooms with wild rice salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 750g mushroom; 20g butter, melted; 2 garlic cloves, crushed; 36.40 gm olive oil; 100g wild rice; 82.50 ml craisins; 125.00 ml flat-leaf parsley leaves, roughly chopped; 125.00 ml mint leaves, roughly chopped; 1 small red onion, finely chopped; 165.00 ml hazelnuts, roughly chopped; 8.00 gm brown sugar; 1 orange, rind finely grated, juiced

Garlic mushrooms with wild rice salad

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Protein-packed wild rice makes for a delicious and satisfying side salad.

Ingredients:

750g mushroom
20g butter, melted
2 garlic cloves, crushed
36.40 gm olive oil
100g wild rice
82.50 ml craisins
125.00 ml flat-leaf parsley leaves, roughly chopped
125.00 ml mint leaves, roughly chopped
1 small red onion, finely chopped
165.00 ml hazelnuts, roughly chopped
8.00 gm brown sugar
1 orange, rind finely grated, juiced

Instructions:

Prepare the wild rice as directed on the package using the absorption method. Once cooked, thoroughly drain and rinse the rice under cold water. Transfer the rice to a bowl and mix in craisins, parsley, mint, onion, hazelnuts, sugar, orange rind, and 1/4 cup of orange juice. Season the salad with salt and pepper, then toss everything together until well combined.
Preheat the barbecue plate on medium-high heat. Slice each mushroom into 4 thick pieces. Mix butter, garlic, and oil in a big bowl. Toss the mushrooms in the mixture until coated. Grill the mushrooms for 3 to 4 minutes per side until golden and tender.
Plate the rice salad and mushrooms elegantly. Season with a sprinkle of salt and pepper to enhance flavors. Serve immediately.

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