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