CookEat Recipe
Mushroom and Pak Choi Rice Salad
Cold brown rice, raw button mushrooms, pak choi and sweetcorn are dressed with ginger and basil vinaigrette, with lemon wedges alongside.
Method
Steps
Step 1
Weigh brown rice dry, rinse and cook in the measured 1800 ml boiling water in a saucepan for the full package time, usually 25–40 minutes, until tender. Drain well.
Step 2
Spread rice in a shallow container and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close once cold.
Step 3
Use canned sweetcorn weighed after draining. Wash and dry cultivated button mushrooms, pak choi and basil; thinly slice mushrooms and pak choi and tear basil. Cut washed lemon into wedges.
Step 4
Whisk all measured oil and vinegar with ground ginger and basil. Toss cold rice, mushrooms, pak choi and sweetcorn with three quarters of the dressing. Divide into four portions, spoon over the remaining quarter and serve with lemon wedges.
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