Wild Rice Salad With Mushrooms
Recipe: #16144
November 27, 2014
Categories: Salads, Vegetable Salad, Mushrooms, Diabetic, Gluten-Free, Heart Healthy, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Wild Rice, more
"From little ideas diabetes cookbook. This one intrigued me don't know if I will get the chance to make it but maybe one day. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (278 g)
- Calories 209
- Total Fat - 7.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 753.2 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 2.5 g
- Sugars - 1.9 g
- Protein - 6.4 g
- Calcium - 29.4 mg
- Iron - 1.1 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the rice and water into a pan and bring to the boil and cook for 20-30 minutes or until soft, the wild rice will still be slightly crunchy and drain well.
Step 2
Put the dried mushrooms into a bowl and cover with boiling water and set aside for 10 minutes and then drain and thinly slice the mushrooms.
Step 3
Put the soy sauce, sesame oil, mirin and ginger into a pan and bring to the boil and add the soaked an d fresh mushrooms and simmer for 3 minutes or until the mushrooms are heated through.
Step 4
Stir the mushroom mixture into the rice and add the sesame seeds and mung bean sprouts, spring onion and snowpea sprouts and mix to combine.
Tips
No special items needed.
0 Reviews
You'll Also Love
