Wild Rice Salad With Mushrooms
Created by ImPat on November 27, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 33m
- Recipe #16144
Ingredients
- 4 ounces wild rice
- 1/2 cup dry basmati rice
- 3 cups water
- Shiitake mushrooms (six)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 cup mirin
- 1 tablespoon sesame seeds (toasted)
- 50 grams bean sprouts (mung)
- 2 spring onions (thinly sliced)
- 30 grams bean sprouts (snow peas, specified 10z)
How to Make
-
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.
Nutritional Facts
- 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