Wild Rice and Shiitake Salad
The woodsy flavour of fresh shiitake mushrooms pairs wonderfully with the nutty wild rice, but you can use cremini, oyster or button mushrooms if you wish. You can refrigerate this salad for up to three days; serve it at room temperature.
Ingredients
- 1-1/2 cups (375 mL) wild rice
- 12 oz (375 g) shiitake mushrooms (Substitute any other mushrooms)
- 2 tbsp (30 mL) olive oil or vegetable oil
- 1 green bell pepper, diced
- 2 stalks celery, diced
- half large sweet onion, chopped
- 2 pinches salt
- 2 tbsp (30 mL) wine vinegar
- 2 tbsp (30 mL) soy sauce
- 2 tsp (10 mL) fresh thyme leaves (Substitute 1/2 tsp/2 mL dried thyme)
- 1 tsp (5 mL) granulated sugar
- 1/3 cup (75 mL) chopped parsley
- 1-1/2 tbsp (22 mL) extra-virgin olive oil
- 1 tbsp (15 mL) lemon juice
- pinch black pepper
Preparation
In 6 cups/1.5 L boiling water, cook rice until tender and most grains have split open, about 40 minutes. Drain; place in large bowl.
Discard mushroom stems; chop caps.
In skillet, heat olive oil over medium-high heat; add mushrooms, green pepper, celery, onion and a pinch salt. Fry, stirring, just until mushrooms are wilted, 3 to 5 minutes. Stir in vinegar, soy sauce, thyme and sugar; cook for 1 minute. Scrape over rice; let cool.
Stir in parsley, extra-virgin olive oil, lemon juice, black pepper and remaining salt.
Makes 8 servings.
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