Posted by Melissa Kinghttps://mywholefoodlife.com/2013/01/21/wild-rice-and-mushroom-salad/
© 2013 My Whole Food Life. All rights reserved.
Wild Rice and Mushroom Salad
- 3 cups cooked wild rice
- 15 mushrooms sliced thin
- 2 T oil (I used almond oil)
- 1 1/2 cup green beans halved
- 1 cup slivered almonds
- 1 tsp minced garlic
- 3 tsp red wine vinegar
- salt to taste
- As the rice is cooking, cook the mushrooms in the oil slightly in a pan. Just enough to soften them. Set them aside.
- Once the rice is done, combine all the ingredients together in a large bowl.
We actually cooked the rice ahead of time and let it cool in the fridge, but I think this dish would be great hot or cold. So do whichever you prefer. That’s it. This makes about 3-4 servings.