WILD RICE & MUSHROOM SALAD
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.
Provided by MA Blossom
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Drain rice and place in a large bowl.
- 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.
- Toss veggie mixture with rice. Let cool.
- Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.
Nutrition Facts : Calories 208.1, Fat 7.2, SaturatedFat 1, Sodium 303.8, Carbohydrate 31.2, Fiber 2.8, Sugar 1.5, Protein 6.1
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