Wild Rice & Mushroom Salad
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1892.72 ml water
- 473.18 ml wild rice
- 946.36 ml mixed mushrooms
- 1 small onion, chopped
- 1 stalk celery, diced
- 59.14 ml olive oil or 59.14 ml vegetable oil
- 44.37 ml sherry wine vinegar or 44.37 ml wine vinegar
- 4.92 ml salt
- 1.23 ml black pepper
- 59.14 ml fresh parsley, chopped
- 59.14 ml fresh chives, chopped
directions
- 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.
- Drain rice and place in a large bowl.
- 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.
- Toss veggie mixture with rice. Let cool.
- Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.
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RECIPE SUBMITTED BY
MA Blossom
Canada
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