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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: 
Fusion
Preparation Time: 
5 Minutes
Servings: 
4

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