Print
Mushroom and Black Rice Salad
A delicious mushroom and black rice salad to serve up this holiday season. Eat it as a side or as your main dish for lunch or dinner.
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 35 minutes
-
1
cup
black rice
or any other grain
-
1/4
cup
olive oil
-
12
oz.
of thinly sliced mushrooms
cremini, shiitake etc.
-
2
cups
thinly sliced shallots
-
2
tbsp
lemon juice
-
Handful of scallions
-
Boil the rice or grain per brands instructions. Drain.
-
In a medium to large skillet, heat the olive oil.
-
Add the mushrooms and shallots; cook over moderate heat.
-
Keep stirring until golden, 5-6 minutes.
-
Stir in the lemon juice and the rice.
-
Season with salt and pepper.
-
Top with the scallions.