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Mushroom Rice Salad
Nb persons: 8
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Mushroom Rice Salad | |
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 |
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.
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