Herb Mushroom Salad with Wild Rice
Ingredients
- 1 cup wild rice
- 8 cups water
- 1 lb portabello mushrooms baby
- 1/2 onion sweet
- 2 Tbs dill fresh, chopped
- 2 Tbs parsley fresh, chopped
- 2 Tbs thyme leaves fresh, chopped
- 1 lemon
- 1 Tbs olive oil
- salt to taste
Instructions
Prep
- Add rice and cool water to a saucepot. Bring to a boil then reduce heat and simmer rice for about an hour until it is tender.
- Preheat oven to 350°F.
- Cut off stems and quarter each mushroom.
- Dice onion into small pieces.
- Chop dill, parsley, and thyme leaves into fine pieces.
- Cut lemon into wedges.
Made
- Add mushrooms and onions into a mixing bowl. Add olive oil and toss together until mushrooms and onions are completely coated and place on a parchment-lined baking sheet.
- Bake for 15 to 20 minutes, or until mushrooms and onions are slightly browned.
- Once the rice is cooked, toss with mushrooms, onions, dill, parsley, and thyme together to complete salad.
- Add salt and pepper to taste and serve with lemon wedge.
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