CookEat Recipe
Mushroom and Pak Choi Salad with Brown Rice
Cold brown rice and cooked bean sprouts are tossed with raw button mushrooms, pak choi and lettuce in soy and mint vinaigrette.
Method
Steps
Step 1
Weigh brown rice dry and rinse. Bring 1000 ml of the measured water to a boil in a saucepan and simmer rice for the full package time, usually 25–40 minutes, until tender. Drain well.
Step 2
In a second saucepan, bring the remaining 1200 ml water to a boil. Add washed bean sprouts and boil for 4–5 minutes until thoroughly cooked and steaming throughout; drain. Spread rice and sprouts in separate shallow containers and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close once cold.
Step 3
Wash and dry cultivated button mushrooms, pak choi, lettuce and mint. Thinly slice mushrooms and pak choi, shred lettuce and chop mint.
Step 4
Whisk all measured olive oil, vinegar and light soy sauce with mint. Toss cold rice and sprouts with mushrooms, pak choi and lettuce using half the dressing. Divide into six side portions and spoon over the remaining half; no extra vinegar is needed.
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