Ingredients
For the salad:
- 1 1/2 cups wild rice mix (300 g)
- 300 g mixed mushrooms, I like 150 g cremini, 75 g shiitake mushrooms, 75 g king oyster
- extra-virgin olive oil, as needed
- 1 small bunch of cilantro, chopped
- 4 tablespoons freshly chopped mint
- 1 bunch of green onions, thinly sliced
- 2 fresh red chilis, seeded and cut into thin strips
- 2-3 generous handfuls baby arugula leaves
For the dressing:
- 80 ml fresh lemon juice (ca 1 ½-2 lemons)
- 60 ml extra-virgin olive oil (4 tablespoons)
- 2 Tablespoons roasted sesame oil
- 2 Tablespoons soy sauce (or tamari)
Instructions
- To cook the rice: Using a medium pot, pour in enough cold water to cover the rice by at least 3 times its volume. Bring to a boil and simmer gently, uncovered, for 40 to 45 minutes, until the rice is tender but still retains a little firmness (al dente). If the water starts to runs low, top it up with extra boiling water. Drain using a sieve and run under cold water to stop the cooking process. Let stand for a few minutes to further drain, then transfer to a large serving bowl.
- Meanwhile, in a small bowl, add the lemon juice, olive oil, sesame oil, and soy sauce. Set aside.
- In heavy-bottomed skillet add enough oil to coat pan. Heat over medium high heat, once glimmering, add mushrooms, fry, stirring regularly, until lightly browned and softened. About 5 minutes. Season with salt and pepper.
- Transfer the mushrooms to the bowl with the rice, add the cilantro, mint, green onions, and chili . Drizzle with dressing and toss well. Add the arugula, toss again and serve. Enjoy!
Nutrition
Notes
- For this salad I like a considerable amount of dressing, as the rice when slightly warm/room temperature will soak a little up and it lets me add as much greens as I like.
- I use 4 tablespoons of chopped fresh mint as I love the flavour. If you are concerned about it dominating too much for your taste then use 2-3 tablespoons.
- This is salad also makes nice leftovers. The arugula wilts fairly quickly, which is fine if you are eating it all within a day. But if leftovers (or a bring to work lunch) is your intention, be sure to store the salad and dressing separately. This way you can enjoy it for several days. Just toss as much dressing as you need, just before serving. With cold rice, you will likely need a little less dressing.
- Here is my second favourite variation for of dressing for this rice salad: Juice from 1 ½ lemons, 2 tablespoons roasted sesame oil, 2 tablespoons Thai fish sauce, 2 1/2 tablespoons extra-virgin olive oil