Porcini Mushrooms and Brown Rice Salad
serves 6
Porcini Mushrooms and Brown Rice Salad
If you are looking for a healthy, hardy side dish this is definitely one you should try.
Ingredients:
1 ounce dried porcini mushrooms
2/3 cup brown rice
1 cup chopped fresh spinach leaves
1 tablespoon chopped pecans
1 tablespoons olive oil
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon dijon mustard
1 ounce dried porcini mushrooms
2/3 cup brown rice
1 cup chopped fresh spinach leaves
1 tablespoon chopped pecans
1 tablespoons olive oil
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon dijon mustard
Directions:
- Place dried mushrooms in a bowl. Pour just enough hot water to cover mushrooms. (Allow to sit for 30 minutes to reconstitute mushrooms.)
- Put a coffee filter in a strainer and drain mushrooms. Reserve all liquid for boiling rice.
- Chop drained mushrooms and set aside.
- In a large saucepan bring liquid from drained mushrooms and 8 cups of water to boil.
- Rinse and drain rice, add to boiling liquid. Cook for 30-35 minutes. Rice should be tender but slightly chewy.
- Drain rice placing the rice back into the pan.
- Add the mushrooms, spinach, and pecans.
- In a measuring cup, mix the oil, vinegar and mustard well.
- Pour over rice mixture, stir well.
- 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
Carbohydrates 18.8g, Fiber 2.1g Protein 3.0g
