Wild Rice and Mushroom Salad
Wild Rice and Mushroom Salad
- 1 cup uncooked wild rice (prepared according to manufacturer’s instructions)
- 2 tablespoons olive oil
- 1 medium shallot (finely chopped)
- 1 teaspoon fresh thyme
- 1 10 ounce package baby bella (cremini) mushrooms, washed, trimmed, then sliced in half lengthwise
- ¼ cup coarsely chopped sundried tomatoes
- ¼ cup chopped walnuts
- kosher salt
- freshly ground black pepper
- In a large skillet over medium heat, warm the olive oil, then add the shallot and thyme and sauté until
- the shallot is softened and translucent, 1 to 2 minutes.
- Add the mushrooms to the pan and sauté until the mushrooms are lightly browned, 5 to 7 minutes.
- While the mushrooms cook, transfer the cooked rice to a large serving bowl.
- Once the mushrooms are done, add them to the bowl with the rice. Add the sundried tomatoes,
- season with salt and pepper, and stir well.
- Place ¼ of the salad on each of four plates, then sprinkle 1 tablespoon of walnuts over top of each
- salad, and serve it forth.
Adapted from Tiny Farmhouse