Garlic mushrooms with wild rice salad

Cooking Salads Garlic mushrooms with wild rice salad

Wild rice is naturally high in protein and low in fat. It tastes fantastic too making it a natural choice for this satisfying side salad.

Lables: Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Make wild rice salad: Cook rice following absorption method on packet. Drain well and rinse under cold water. Drain and transfer to a bowl. Add craisins, parsley, mint, onion, hazelnuts, sugar, orange rind and 1/4 cup orange juice. Season with salt and pepper. Toss to combine.
  2. Meanwhile, preheat barbecue plate on medium-high heat. Cut each mushroom into 4 thick slices. Combine butter, garlic and oil in a large bowl. Add mushrooms and turn to coat. Barbecue mushrooms for 3 to 4 minutes each side or until golden and tender.
  3. Spoon rice salad and mushrooms onto plates. Season with salt and pepper. Serve.

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5 flat mushrooms
20g butter, melted
2 garlic cloves, crushed
2 tbsp olive oil
100g wild rice
1/3 cup craisins
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
1 small red onion, finely chopped
2/3 cup hazelnuts, roughly chopped
2 tsp brown sugar
1 orange, rind finely grated, juiced

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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