Brown Rice and Mushroom Salad

Brown Rice and Mushroom Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1 cup chicken broth

  • Kosher salt

  • 2 cups brown rice

  • ½ red onion, chopped

  • 2 stalks celery, chopped

  • 1 carrot, shredded

  • ½ (8 oz.) package sliced mushrooms, chopped

  • Lemon juice

  • 1 tablespoon brown mustard

  • 1 tablespoon canola oil

  • ground pepper

  • 1 tablespoon chopped fresh parsley leaves

  • 1 teaspoon chopped fresh thyme leaves


In a soucepan wilth a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with fork and spread it out onto a sheet pan to cool. In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms. In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. Cover and refrigerate if not serving right away.


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