Mushroom Rice Salad

By mahto

Ingredients

• Serves 8
• 3 Tbsp extra virgin olive oil
• 2 cloves garlic, finely chopped
• 2 cups shiitake mushroom caps, thinly sliced
• 2 large carrots, chopped
• 1 shallot, chopped
• 2 celery stalks, chopped
• 1/4 tsp sea salt
• 1/2 tsp freshly ground pepper
• 3 cups black rice, cooked according to package instructions
• 2 Tbsp balsamic vinegar
• 2 scallions, thinly sliced

Preparation

Step 1

PREHEAT oven to 325 degrees F.

HEAT olive oil over medium heat in a large skillet. Add garlic and stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté for 1 minute.

ADD the carrots, shallot, celery, sea salt and pepper. Stir-fry until vegetables are tender, about 5-7 minutes. Add the cooked black rice and balsamic vinegar. Mix well to combine.

TRANSFER the rice mixture into a 9 x 13 inch baking dish. Cover loosely with tin foil; bake for 30 minutes or until set.

REMOVE from oven; top with scallions and serve.