Neutral - A&B Method - Mushrooms St. Tropez & Rice Salad
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Serves:
-
2
ingredients
-
MUSHROOMS ST TROPEZ INGREDIENTS
- 1⁄2 lb mushroom
- 1 tablespoon butter
- 1 tablespoon lemon juice
- sea salt, to taste
- garlic salt, to taste
- soy sauce, to taste
- 4 -6 egg yolks
- 1 bunch celery, chopped
-
RICE SALAD INGREDIENTS
- 1 cup brown rice (uncooked)
- 4 cups lettuce or 4 cups other greens, chopped
- 1 tomatoes, quartered
- 1 medium onion, quartered
- 1⁄2 cup sliced green olives or 1/2 cup black olives
- 1⁄2 cup walnuts, chopped
- 1 tablespoon olive oil
- vinegar, to taste
- 1 teaspoon dried basil or 2 teaspoons fresh basil
- 1 teaspoon dried oregano or 2 teaspoons fresh oregano
- sea salt, to taste
- cayenne pepper, to taste
- ground black pepper, to taste
directions
- MUSHROOMS ST.
- TROPEZ COOKING DIRECTIONS: Wash the mushrooms and cut ends off the stems.
- Cut mushrooms into slices.
- In a medium saucepan, over medium heat, melt butter.
- Add the mushrooms, tossing lightly until soft.
- Add soy sauce.
- In small bowl, beat egg yolks.
- Pour over mushrooms.
- Cook for four minutes.
- Season to taste.
- Sprinkle parsley over mushrooms, serve with rice salad.
-
RICE SALAD COOKING DIRECTIONS:
- cook the rice.
- (Usually you would use twice as much water as the recipe calls for rice, so one cup rice would be cooked in two cups water, however, brown rice may need a bit more water, like a tablespoon or two).
- Let stand until cool enough to refrigerate.
- Refrigerate rice for one hour.
- Add lettuce, tomato, onion, olives, walnuts, olive oil, vinegar, basil and oregano.
- Season to taste.
- Mix well.
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RECIPE SUBMITTED BY
Kari Homan Shannon
United States