Nutty Brown Rice and Mushroom Salad
Published in Salads
Best at room temperature but also good chilled. Try to have the rice and mushrooms ready at the same time.
Ingredients:
- 200 g brown rice
- 6 spring onions, chopped
- 600 ml water
- Handful parsley, chopped
- salt to taste
- 30 ml fresh lemon juice
- 75 ml vegetable oil
- 30 ml soy sauce
- 250 g brown mushrooms, peeled, sliced
- pinch sugar
- 2 cloves garlic, crushed
- 250 ml sprouts
- 1 large red pepper, seeded, diced
- 1 large carrot, coarsely grated
- 1 large sprig fresh rosemary
- 60 ml sunflower seeds, toasted if liked
Preparation:
- Cook the rice: oil the base of a heavy saucepan to help stop the rice sticking, add the washed rice, water and salt.
- Cover, and simmer on very low heat for about 50 minutes, until the rice is tender and all the water has been absorbed – you will probably need to add some more water during the cooking.
- Meanwhile heat the oil in a large frying pan, add the mushrooms, garlic, red pepper and rosemary, and stir-fry until the mushrooms start to brown.
- Remove the pan from the heat, add the onions, parsley, lemon juice, soy sauce and sugar, and set aside, covered, until needed.
- Tip the rice into a large bowl, and immediately fork in the mushroom mixture with all its juices, discarding the rosemary.
- Add the sprouts, carrot and sunflower seeds.
Notes:
- I like sunflower sprouts best here, but lentil are also good
Serves 6 – 8 comfortably.
