CookEat Recipe
Tomato and Mushroom Rice Salad
Chilled brown rice, tomato, mushrooms, courgette and cucumber are tossed with parsley and a balsamic and red wine vinaigrette.
Method
Steps
Step 1
Weigh rice dry and cook in 1800 ml boiling water for its package time, usually 25–40 minutes. Drain, spread in shallow containers and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 2
Wash and dry tomato, courgette, cucumber and parsley. Dice vegetables, thinly slice cleaned cultivated button mushrooms and chop parsley. Whisk all olive oil, red wine vinegar and balsamic vinegar with parsley.
Step 3
Toss chilled rice and all vegetables with all dressing. Rest for 3 minutes and serve; keep refrigerated until serving.
Cooked it? Rate it.
Cooked 2 times