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.

Recipe «Garlic mushrooms with wild rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.