Mushroom, Cranberry & Pine Nut Herbed Rice Salad
Recipe: #44958
August 13, 2025
Categories: Pine Nut, Rice, Australian, Easter, Romantic Dinner, Sunday Dinner, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Herbs, more
"A recipe from Mushroom's Australia, that I am wanting to try soon."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (330.9 g)
- Calories 367.4
- Total Fat - 24.3 g
- Saturated Fat - 6.5 g
- Cholesterol - 2.8 mg
- Sodium - 1622.5 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 9.4 g
- Sugars - 7.2 g
- Protein - 6.6 g
- Calcium - 125.7 mg
- Iron - 2.2 mg
- Vitamin C - 40.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Rinse rice then cook following the absorption method on the packet.
Step 2
When rice is cooked drain rice and rinse well & spread onto a tray, cover and refrigerate until cold
Step 3
Cover the cranberries with boiling water and stand 5 minutes; drain and set aside.
Step 4
Toast pine nuts in a small non-stick frying pan over medium heat until light golden, add in the coconut and cook further 1 minute until lightly toasted
Step 5
Heat a deep large frying pan over high heat until hot; when pan is ready add the oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender; add the chilli and onions and cook 1 minute then add the lemon juice, cranberries and rice & cook, 3-5 minutes until warmed through
Step 6
Add the pine nuts, coconut and herbs to the mix, season with salt and pepper, toss to combine.
Step 7
Serve warm or at room temperature.
Tips
No special items needed.
0 Reviews
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