Roasted Mushroom Wild Rice Salad Recipes

ROASTED MUSHROOM WILD RICE SALAD

Roasted Mushroom Wild Rice Salad image

Hearty and healthy, this roasted mushroom wild rice salad is the perfect meal any day of the year!

Provided by Kacey

Time 30m

Number Of Ingredients 16

Ingredients

2 cups wild rice
3 1/2 cups (900 mL) vegetable broth
1 portobello mushroom, chopped
1 onion, diced
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1/2 tsp. dried thyme OR 2 sprigs fresh thyme
Salt and pepper
5 oz cherry tomatoes, halved
3 oz snap peas, cut in half or thirds
3 oz craisins (dried cranberries)
3 oz baby kale, roughly chopped
2-4 oz goat cheese, crumbled
Balsamic glaze for drizzling if desired!
2 tbsp. olive oil
3-4 tbsp. balsamic vinegar (to taste)

Steps:

Cook rice according to instructions with broth (I always use my rice cooker so I am not much help here!) ;)
Preheat oven to 425F.
Toss mushrooms, onions, olive oil, vinegar, thyme, salt, and pepper together in a mixing bowl. Place into baking dish in a single layer. Roast for 15 minutes, stirring about halfway through, or until mushroom are cooked to your liking.
Combine rice, mushroom mixture, tomatoes, snap peas, craisins, kale, and goat cheese. Season with salt and pepper. Toss until well combined. Stir in desired amount of dressing (up to taste!)
Drizzle with additional balsamic glaze if desired (my preferred method!) Sprinkle with fresh thyme leaves if desired.

Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 22 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 661 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

WILD RICE & MUSHROOM SALAD

Wild Rice & Mushroom Salad image

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

Ingredients

8 cups water
2 cups wild rice
4 cups mixed mushrooms
1 small onion, chopped
1 stalk celery, diced
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped

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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