Porcini Brown Rice Salad
serves 6

Porcini Brown Rice Salad

If you are looking for a healthy, hardy side dish this is definitely one you should try. 

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1 ounce dried porcini mushrooms
2/3 cup brown rice
1 cup chopped fresh spinach leaves
1 tablespoon chopped pecans

2 tablespoons olive oil
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon dijon mustard

1. Place dried mushrooms in a bowl. Pour just enough hot water to cover mushrooms. (Allow to sit for 30 minutes to reconstitute mushrooms.)
2. Put a coffee filter in a strainer and drain mushrooms. Reserve all liquid for boiling rice.
3. Chop drained mushrooms and set aside.
4. In a large saucepan bring liquid from drained mushrooms and 8 cups of water to boil.
5. Rinse and drain rice, add to boiling liquid. Cook for 30-35 minutes. Rice should be tender but slightly chewy.
6. Drain rice placing the rice back into the pan.
7. Add the mushrooms, spinach, and pecans.
8. In a measuring cup, mix the oil, vinegar and mustard well. 
9. Pour over rice mixture, stir well.
10. Place a cover over the pan allowing the rice to sit for about 10 minutes.

Calories 144, Fat 5.9g, Cholesterol 0mg, Sodium 7mg
Carbohydrates 18.8g, Fiber 2.1g Protein 3.0g