The dish showcases a vibrant array of colors with earthy mushrooms, bright bell peppers, and fresh herbs, all atop a bed of fluffy white rice.

Steamed Mushroom Rice Salad with Colorful Veggies

A refreshing cold dish featuring tender steamed mushrooms, vibrant seasonal vegetables, and fluffy rice, perfect for a light weeknight meal.

Cold dish
Prep 20m · Cook 30m · Total 50m
11 ingredients

The lively colors of this dish echo the vibrant atmosphere of a carnival, celebrating heritage through a medley of fresh ingredients. The mushrooms symbolize resilience, while the colorful vegetables represent community and diversity. Inspired by In Brooklyn, West Indian Parade Celebrates Heritage and Carnival and Crime Festers in Republican States While Their Troops Patrol Washington.

Instructions

  1. Rinse the rice under cold water until the water runs clear, then combine with 400 ml of water in a pot, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender.
  2. While the rice is cooking, prepare the mushrooms and vegetables. Steam the shiitake mushrooms for about 5-7 minutes until tender.
  3. In a large bowl, combine the cooked rice, steamed mushrooms, diced red and yellow bell peppers, sliced green onions, and chopped parsley.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
  5. Pour the dressing over the rice mixture and toss gently to combine. Chill in the refrigerator for 15 minutes before serving.