Prep: 15 min
Cook: 30 minutes
Serves: 6
Difficulty: Cuisine: Saved: | 696 | Recipe by: Australian Mushrooms |
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Mushroom, Cranberry & Pine nut rice Salad
Ingredients:
Method:
- Rinse rice then cook following the absorption method on the packet. Drain and rinse well. Spread onto a tray, cover and refrigerate until cold
- 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
- 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
- Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through
- 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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