Mushroom and Black Rice Salad

I made this salad September long weekend and served it up as a side to a main dish. It was insanely delicious! The caramelized shallots, the mushrooms (I used cremini this time, but you can use shiitake, wild, morels even) and the rice were a perfect combination. I would serve up my mushroom and black rice salad this holiday season. It would go well with poultry, beef or pork as the main dish.

The rice I used was Lundberg Black Japonica gluten free rice. It’s nutty, spicy and high in antioxidants! I love the texture of it, but you can use any grain, like barley or kamut. Wild rice would also be really nice. But this type of rice just pops out in the dish! That burgundy colour with the green scallions would look fantastic on any holiday table.
The smell that fills your home is unbelievable, hearty, comforting and savoury. Piper’s nostrils were going nuts haha. I ate the leftovers the next day for lunch and the flavours were even more combined. It’s just to earthy, is that a good description? Plus mushrooms are so good for your gut and digestion.

And try my Char-grilled Tomato Bruschetta this holiday season! Great to eat before the big meal, serve at a party or hey, just enjoy it for dinner! Hope you enjoy the mushroom and black rice salad!

What will you be serving up this holiday season? Canadian Thanksgiving is next weekend! Wow where did September go?!

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Mushroom and Black Rice Salad

A delicious mushroom and black rice salad to serve up this holiday season. Eat it as a side or as your main dish for lunch or dinner.

Course Main Course, Side Dish

Cuisine American

Keyword black rice, mushroom salad

Prep Time 2 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8 people

Ingredients

• 1 cup black rice or any other grain
• 1/4 cup olive oil
• 12 oz. of thinly sliced mushrooms cremini, shiitake etc.
• 2 cups thinly sliced shallots
• 2 tbsp lemon juice
• Handful of scallions

Instructions

1. Boil the rice or grain per brands instructions. Drain.
2. In a medium to large skillet, heat the olive oil.
3. Add the mushrooms and shallots; cook over moderate heat.
4. Keep stirring until golden, 5-6 minutes.
5. Stir in the lemon juice and the rice.
6. Season with salt and pepper.
7. Top with the scallions.

Three Benefits of Mushrooms (If you were curious)

1. Good source of Vitamin D. Mushrooms are the only fruit or vegetable source of this critical vitamin.
2. Mushrooms contain loads of vitamin B2 (riboflavin) and vitamin B3 (niacin). These help start up your metabolism.
3. Several types of mushrooms are rich in selenium, which helps lower risk of bladder cancer.