Wild Rice & Mushroom Salad

Name: Wild Rice & Mushroom Salad
Prep time: 1 h
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 8 cups water; 2 cups wild rice; 4 cups mixed mushrooms; 1 small onion, chopped; 1 stalk celery, diced; 1/4 cup olive oil or 1/4 cup vegetable oil; 3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh parsley, chopped; 1/4 cup fresh chives, chopped

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Recipe by MA Blossom

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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READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

8

cups water
2

cups wild rice
4

cups mixed mushrooms
1

small onion, chopped
1

stalk celery, diced
¹⁄₄

cup olive oil or 1/4 cup vegetable oil
3

tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
1

teaspoon salt
¹⁄₄

teaspoon black pepper
¹⁄₄

cup fresh parsley, chopped
¹⁄₄

cup 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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