Rice is a very nourishing grain and I like to include it in my diet. And the easiest way to do that is to make a salad, right? In Romania we have a dish called “pilaf” made from rice, vegetables and, sometimes, chicken. It’s very tasty, but I prefer rice salad because I can also add fresh vegetables like cucumbers, tomatoes, onions and herbs. There’s much more flavor.
Now I want to share with you my latest creation: rice and mushroom salad. It’s very tasty and flavorful and you have to give it a try!
To prepare this salad I used fresh button mushrooms but you can use your favorite mushrooms, even frozen or canned.
As regarding the rice, the best rice for salads is the long grain rice.
You may serve this delicious rice and mushroom salad as a starter, as a side dish or as a vegan meal. This salad is very filling and I consider it a meal but for my husband is just a side dish alongside with a huge steak 🙂
– 1 kg (2.20 lbs) fresh button mushrooms
– 300 gr (1 and 1/2 cups) long grain rice
– 1/2 English cucumber
– 1 bunch green onions
– 1 bunch fresh dill
– salt and pepper to taste
– vegetable oil and lemon juice (or vinegar) to taste
You should start by cooking the mushrooms.
Fill a large pot with water. Add salt, place the pot over high heat and bring to a boil.
Meanwhile rinse and chop the mushrooms.
Toss the chopped mushrooms into simmering water and bring back to a boil. Cook for about 7 minutes.
Drain the mushrooms and allow to cool.
Rinse the rice and place it into a pot along with about 4 times more water. Add salt and place the pot over medium heat. Cook, stirring occasionally, until the rice is cooked through. Drain the rice, rinse with cold water and allow to cool into the strainer.
Place the rice into a large salad bowl. Add the mushrooms and stir to combine. Refrigerate the salad for about 30 minutes.
Remove the salad from the refrigerator.
Cut the cucumber into quarters, lengthwise, then slice. Toss it into the salad bowl.
Add the green onions cut into rings and chopped dill.
Season with salt and pepper, add vegetable oil and and lemon juice (or vinegar) and stir well to combine.
Refrigerate the salad for another 30 minutes to allow the flavors to blend.
You may serve this delicious rice and mushroom salad as a starter, as a side dish or as a meal.