Warm Portobello Mushroom And Rice Salad
serves 4
This vegetarian side dish is enlivened with minced garlic, wine vinegar and parsley. Substitute brown rice if you wish.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 cup long-grain white rice
2 portobello mushrooms
1 small red bell pepper, stemmed, seeded and diced
1/2 onion, diced
5 tablespoons olive oil
2 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup chopped parsley
prep: 15 minutes
total: 30 minutes
large heavy saucepan (with lid)
towel
skillet
1. Bring a pot of salted water to a boil and cook rice until tender. Drain and keep warm.
2. Meanwhile, trim and discard the ends from the stems of the mushrooms. Separate the stems from the caps and dice.
3. In a skillet, cook the bell peppers and onion in the olive oil until softened. Add the mushrooms and cook another 2 minutes, stirring frequently. Add the garlic, vinegar and season generously with salt and pepper.
4. Toss the contents of the skillet with the rice and mix in the parsley.
