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Mushroom Rice Salad

Serves: Approximately 1½ quarts

Ingredients

  • 1 rib celery, small diced
  • 1 large portabella mushroom, julienne
  • 8-10 white mushrooms, thinly sliced
  • 2 cups rice
  • 1 quart cold water
  • 4 tsp. No Added MSG Harvest Vegetable Base
  • No Added MSG Harvest Vegetable Base (additional to taste)
  • additional olive oil, to taste
  • ¼ cup small diced carrots
  • 1 medium onion, small diced
  • 1 tsp. chopped garlic
  • 2-3 scallions, bias cut
  • 1 Tbsp. olive oil

Instructions

  1. 1 Sauté the onion, chopped garlic, carrots, celery and mushrooms in olive oil.
  2. 2 Add the rice and stir to coat.
  3. 3 Cook the rice until it starts to brown and smells nutty.
  4. 4 Add the water and the No Added MSG Harvest Vegetable Base.
  5. 5 Bring to a simmer and cover.
  6. 6 Allow to barely simmer for about 15-20 minutes.
  7. 7 Remove from the heat and allow to stand for several minutes.
  8. 8 Spread out on a sheet pan, cover and cool before serving.
  9. 9 Drizzle with additional olive oil and adjust seasoning with No Added MSG Harvest Vegetable Base.
  10. 10 Garnish with scallions.
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