Mushroom Wild Rice Salad
Once the weather starts to cool, I feel like it is time for heartier salads. It is nice to add grains for substance but still be able to enjoy them at room temperature. Wild rice is always a favorite of mine, and although I love it with sweet things like apples, it is wonderful with savory things like mushrooms. The salad I am sharing with you today, I also add in a little kale for color and nutrients, some walnuts for protein and healthy oils, and some fresh thyme for flavor. I dressed it in a light balsamic vinaigrette rather than something heavy. It is a wonderful dinner for late summer or early fall, is great to make ahead and serve to company, or even keep in the fridge and portion out for your lunches for the week to bring to work.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To cook the rice, add it to a big pot of water and bring it to a boil. Lower it to a simmer and cook until the rice starts to “flower” about 45 minutes. Once it is cooked let it cool.
Meanwhile, toss the mushrooms with the olive oil and spread out on a lined sheet pan. Sprinkle with sea salt and roast in the oven at 475 for about 15 minutes until the mushrooms have softened. Remove from the oven and let cool.
In a large bowl, combine the rice, mushrooms, kale, shallots, thyme and mushrooms. In a small bowl, whisk together the dressing ingredients until combined, then toss with the salad. Serve at room temperature.
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- Heart Healthy
- Side Dish