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.
Step 2
Drain, spread in shallow containers and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 3
Wash and dry tomato, courgette, cucumber and parsley. Dice vegetables, thinly slice cleaned cultivated button mushrooms and chop parsley.
Step 4
Whisk all olive oil, red wine vinegar and balsamic vinegar with parsley.
Step 5
Toss chilled rice and all vegetables with all dressing. Rest for 3 minutes and serve; keep refrigerated until serving.
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Cooked 2 times