Wild Rice & Mushroom Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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 |
Directions:
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. Drain rice and place in a large bowl.
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. Toss veggie mixture with rice. Let cool.
5. Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.
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