A hearty salad made with roasted mushrooms, capsicums and red onions combined with brown rice and a pesto dressing.
This lovely Mushroom and Brown Rice Salad can be served as a side dish or a main meal. It is filling, tasty and a lovely way to cook with mushrooms.
Filled with a variety of fresh, seasonal vegetables and combined with brown rice, this nutritious salad is also very tasty! When I'm short on time, I use store bought pesto to make my dressing. With a bit of planning, I will use my Homemade Cashew Pesto instead.
How to make Mushroom and brown rice salad:
Preheat the oven to 200°C fan bake. Cook brown rice according to packet instructions. Slice Meadow Mushrooms in half and add to a large oven tray. Add the rosemary and garlic then drizzle over the olive oil.
Slice the red capsicum into large pieces and red onion into small wedges. Add to the oven tray and stir everything together. Roast for 20 minutes.
Mix together the pesto, olive oil, lemon zest and juice.
Add the brown rice to a large bowl then mix in the pesto dressing. Add the steamed green beans, roasted red onion and roasted Meadow Mushrooms.
Dice the roasted red capsicum into small pieces and add to the bowl. Mix everything together and season well with salt and pepper.
Serve with basil and fresh parmesan cheese on top.
These types of loaded salads can be served as a main lunch meal or a side at dinner. For other great options, check out my recipes for Grilled Salmon and Potato Salad, Orzo and Haloumi Salad, Roast Vegetables and Couscous Salad as well as my Thai beef Salad.
Common questions for Mushroom and brown rice salad:
How long does rice salad keep for? This salad will keep well for two days in the fridge. As a general rule of thumb, rice should never be left for more than two hours at room temperature. If this has been the case, you are best to throw those leftovers away.
What other mushrooms could I use? White button mushrooms or portobello mushrooms would both be tasty in this salad.
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Mushroom and Brown Rice Salad
A tasty salad filled with roasted mushrooms, capsicums and red onion combined with brown rice, green beans and a pesto dressing.
- 2 cups brown rice
- 400 g mushrooms
- 2 cloves fresh garlic, crushed
- 2 Tbsp olive oil
- 1 tsp chopped rosemary
- ½ red onion
- 1 red capsicum
- 3 Tbsp basil pesto
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 100g green beans, chopped & steamed
- Fresh basil and shaved parmesan to serve
- Preheat the oven to 200°C fan bake.
- Cook brown rice according to packet instructions.
- Slice Meadow Mushrooms in half and add to a large oven tray. Add the rosemary and garlic then drizzle over the olive oil.
- Slice the red capsicum into large pieces and red onion into small wedges. Add to the oven tray and stir everything together. Roast for 20 minutes.
- Mix together the pesto, olive oil, lemon zest and juice.
- Add the brown rice to a large bowl then mix in the pesto dressing. Add the steamed green beans, roasted red onion and roasted Meadow Mushrooms.
- Dice the roasted red capsicum into small pieces and add to the bowl. Mix everything together and season well with salt and pepper.
- Serve with basil and fresh parmesan cheese on top.
- Rice salad will keep well for up to 2 days in the fridge. Just make sure the cooled rice isn't left at room temperature for more than two hours before you refrigerate.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 20mgSodium: 417mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 11g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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