Brown Rice Salad with Mushrooms

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Salad Recipe = Brown Rice Salad with Mushrooms - Serves 8

375 ml brown rice
2 ml salt
800 ml chicken stock
5 ml dried tarragon
25 ml oil
25 ml butter
250—300 g brown mushrooms, sliced
1 green pepper, seeded and diced
25 ml soy sauce
milled black pepper
100 ml finely chopped parsley
6 spring onions, chopped

Put rice, salt, stock and tarragon into a saucepan, bring to the boil, cover, turn heat to very low and leave for 50 minutes without looking.
Meanwhile prepare mushrooms: Heat oil and butter and add mushrooms and green pepper. Sauté until just softened, remove from stove, add soy sauce and pepper to taste, then cover and stand until rice is cooked, Spoon rice into large bowl - the grains should be separate and dry. Using a fork, add mushroom mixture, including all the juices, and toss. Add parsley and spring onions, then cover and cool, or chill until required.