Mushroom Rice Salad

Ingredients

additional olive oil, to taste
Harvest Vegetable Base (additional to taste)
4 tsp. Harvest Vegetable Base
1 quart water
2 cups rice
8-10 white mushrooms, thinly sliced
1 large portabella mushroom, julienne
1 rib celery, small diced
¼ cup small diced carrots
1 medium onion, small diced
1 tsp. Garlic in Oil
2-3 scallions, bias cut
1 Tbsp. olive oil

Instructions

(yields approximately 1½ quarts)

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