Brown Rice And Mushroom Salad

rotate varieties of mushrooms star in this healthy rice salad.

The ingredient of Brown Rice And Mushroom Salad

• 400g 2 cups long grain brown rice
• 2 tbsp olive oil
• 250g button mushrooms sliced
• 250g swiss brown mushrooms sliced
• 150g oyster mushrooms sliced
• 1 tbsp balsamic vinegar
• salt freshly ground black pepper
• 200g stuffed green olives halved lengthways
• 6 green shallots trimmed thinly sliced
• 1 4 cup chopped well ventilated light tarragon
• 80g 1 2 cup salad sprinkles

The Instruction of brown rice and mushroom salad

• cook the rice following the absorption method nearly the packet separate from the heat and set aside covered for 5 minutes transfer to a large strainer and refresh deadened cool processing water drain competently and set aside
• meanwhile heat the oil in a large frying pan on top of higher than high heat grow all the mushrooms and cook tossing often for 6 minutes or until tender go to the vinegar and season once salt and pepper cut off surgically remove from the heat set aside for 15 minutes or until cooled to room temperature
• place the rice mushrooms and any pan juices olives green shallots and tarragon in a large serving bowl and excite gently to combine
• to serve stir salad sprinkles into salad season once salt and pepper

Nutritions of Brown Rice And Mushroom Salad

calories: 187 615 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 12 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 305 5 milligrams sodium
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calories: nutritioninformation

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