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    You are in: Home / Recipes / Wild Rice & Mushroom Salad Recipe
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    Wild Rice & Mushroom Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    MA Blossom's Note:

    From Canadian Living's The Barbecue Collection cookbook, this is a great summer salad. I didn't have quite enough wild rice so added some brown rice to make up the difference and it turned out nicely. We enjoyed it with Lemon Chicken Kebobs, but I think it would go well with any grilled meat. A good make-ahead, take-along salad. Prep time does not include cooling time.

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    Units: US | Metric


    1. 1
      In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
    2. 2
      Drain rice and place in a large bowl.
    3. 3
      In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
    4. 4
      Toss veggie mixture with rice. Let cool.
    5. 5
      Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

    Ratings & Reviews:


    Nutritional Facts for Wild Rice & Mushroom Salad

    Serving Size: 1 (301 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 208.1
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 303.7 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 2.8 g
    Sugars 1.5 g
    Protein 6.1 g

    The following items or measurements are not included:

    mixed mushrooms

    sherry wine vinegar

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