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Mushroom Rice Salad

chef.brandon's picture
Ingredients
  Minute rice 2 Cup (32 tbs)
  Water 2 Cup (32 tbs), boiling
  Salt 1 Teaspoon
  Onion 1 Large
  Celery 1 Cup (16 tbs), chopped
  Green pepper 1 Small, chopped
  Canned mushroom stems and pieces 6 Ounce (1 Tin)
  White sugar 1⁄2 Cup (8 tbs)
  Dry mustard 1⁄2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1. Drain mushrooms and keep aside.

MAKING
2. In a saucepan, cook rice as directed on package.
3. Let it cool down.
4. In a large bowl, place cooked rice and add onions, celery and pepper.
5. Add the drained mushrooms, sugar, salt, mustard, celery seed, vinegar and vegetable oil; mix well.

FINALISING
6. Keep the salad in the refrigerator until chill.

SERVING
7. Serve as is.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Everyday
Restriction: 
Vegan, Vegetarian
Ingredient: 
Rice
Preparation Time: 
5 Minutes
Servings: 
4

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4.33846
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 873 Calories from Fat 399

% Daily Value*

Total Fat 45 g68.8%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 675.2 mg28.1%

Total Carbohydrates 106 g35.5%

Dietary Fiber 6.7 g26.9%

Sugars 29.3 g

Protein 11 g21.6%

Vitamin A 4.1% Vitamin C 36.5%

Calcium 4.5% Iron 3.3%

*Based on a 2000 Calorie diet

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Mushroom Rice Salad Recipe