Prep:  15 min
Cook:  30 minutes
Serves:  6
Average: 5 (3 votes)
Pack your fried rice with cranberries, pine nuts and mushrooms for a different dinner recipe. Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

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Mushroom, Cranberry & Pine nut rice Salad
  1. Rinse rice then cook following the absorption method on the packet. Drain and rinse well. Spread onto a tray, cover and refrigerate until cold
  2. Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in a small non-stick frying pan over medium heat until light golden. Add the coconut and cook further 1 minute until lightly toasted
  3. Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender
  4. Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through
  5. Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature
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