Description
Wild Rice and Roasted Mushroom Salad is a nutritious and flavorful dish that brings together the earthy taste of wild rice with the rich, savory notes of roasted mushrooms. This salad is not only visually appealing but also incredibly versatile, making it an excellent choice for various occasions—whether as a hearty main course or a delightful side dish. Packed with vitamins and minerals, this recipe offers a wholesome option for those seeking to elevate their meals with fresh, seasonal ingredients. Enjoy it warm or chilled, and feel free to customize it with your favorite vegetables or proteins for added variety!
Ingredients
Scale
- 1 cup wild rice
- 2 cups mixed mushrooms (such as cremini, shiitake, or button)
- 3 cups vegetable broth
- 3 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped fresh parsley, nuts or seeds for garnish
Instructions
- Rinse the wild rice under cold water. In a large pot, combine with vegetable broth. Bring to a boil over medium-high heat, then cover and simmer on low for 45-50 minutes until tender. Drain any excess liquid.
- Preheat the oven to 400°F (200°C). Toss mushrooms with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until golden brown.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
- Combine cooked wild rice and roasted mushrooms in a large bowl. Drizzle with dressing and toss gently.
- Serve garnished with fresh parsley and optional nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg