Mushroom Rice Salad

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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.

Recipe uploaded with Shop'NCook for iPhone.

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